Scrambled egg tartines have that je ne sais quoi that somehow turns egg toast into an elegant breakfast, lunch, or dinner!
perfect egg tartines
The French invented the little black dress, the bistro table, the market tote, and…tartines! These little open faced sandwiches are so effortlessly elegant, you can’t help but feel chic when you eat one. They’ve become my favorite quickie meal and basically after years of not buying bread, I’m now stocking my freezer with artisan loaves so I’m never without the base for this shockingly simple hunger buster.
a tartine is…?
A slice of bread with a sweet or savory topping. Sometimes toasted, sometimes not. It starts as simple as a layer of butter and jam, but just keeps getting better from there. Tartines are larger than bruschetta or crostini, and usually make a light meal rather than an appetizer.
Choose your eggs mindfully. Eggs are the perfect protein, but the egg case is one of the most confusing spots in the supermarket. Many of the terms plastered over the cartons are meaningless or misleading, so remember these 3 words: organic, pasture raised. That helps insure that a humanely raised chicken laid an egg that is healthy for you.
I whisk up my eggs with nothing but a small splash of water, about a teaspoon per egg. No milk, cream, or salt (we’ll salt our egg tartines later.)
The bread needs to be two things: sturdy and flavorful. I like to buy a sourdough or rustic artisan loaf in a round shape, or boule. Preferably one that is large enough to make satisfying slices (the French pull from the center of the loaf.) Pre-sliced is my preference for convenience, and to insure that my slices aren’t too thick. An egg tartine (or any tartine) should be made with a relatively thin slice of bread.
to toast or not
I always toast my bread for tartines. I toast the bread in the toaster, flipping once to get the whole surface done.
A tartine needs to be lubed up, and in this case we’re going for a liberal spread of soft butter right out of the toaster. You could definitely use a great extra virgin olive oil, too. Note: try using Boursin cheese, a soft goat cheese, or other spreadable cheese for a change.
the onion element
Scrambled eggs benefit from some sort of onion involvement, and here I usually use sliced scallions or, when I have them, chives. The green dresses up the top of the tartine. Fried shallots would also work 😉
Coarse salt and freshly cracked black pepper are the very last things to go on the egg tartine. This way they’ll hit your tastebuds head-on.
what to serve with scrambled egg tartines
These fun toasts can be eaten, civilized style, with a knife and a fork, or right out of hand.
For breakfast there’s nothing needed but a good cup of coffee or tea.
For brunch, lunch, or brinner, I might serve a simple Avocado and Herb Salad, or Marinated Tomato Salad. For something a little more hearty try my Chopped Italian Salad or Loaded Tabbouleh Salad. If something even heartier is needed, grill up some sausages to go alongside.
change up your scrambled egg tartines
I’m going through a tartine phase right now, I’m obsessed with them as an easy dinner. If plain eggs aren’t enough for you, you can always add on…
- add microgreens or sprouts under or over your eggs
- sauté some anchovies with the butter before you add your eggs to the pan
- fold sautéed mushrooms into your eggs as they cook
- top with crumbled bacon
- layer on some smoked salmon and capers
- add fiery Chinese chili oil or your favorite bottled hot sauce
more ridiculously easy ways to feed yourself
- Quick Chili Oil Noodles
- Easy Vegetable Chow Mein
- Breakfast Pasta Carbonara
- Instant Microwave Macaroni and Cheese
- Easy Pasta Alla Checca
Scrambled Egg Tartines
- 4 large eggs
- 4 Tbsp unsalted butter, divided
- 4 large-ish slices rustic bread
- snipped chives
- coarse salt and freshly cracked black pepper
- Toast the bread in the toaster and spread the tops liberally with 2 tablespoons of the butter.
- Whisk the eggs together with 4 teaspoons of water.
- Heat the remaining 2 tablespoons of butter over medium high heat in a nonstick skillet and pour in the eggs. Use a silicone spatula or spoonula, and the minute you see some of the eggs start to cook along the edges, gently push the eggs from the outside of the pan towards the center, making ruffled little piles as you go. If the heat is cooking the eggs too quickly, lower the heat and/or pull the pan off the heat as needed. You want to keep pushing the partly cooked eggs from the hotter outside of the pan toward the center. When all the eggs are in the center, they will be just about done. Stop cooking just before you think the eggs are cooked the way you like them, because they will continue cooking off the heat.
- Gently divide the eggs evenly between your slices of bread. Top with the chives and a sprinkle of salt and pepper.
Questions and Reviews
Sue, what a lovely breakfast! I just read my Kindle and again you told me what to have for breakfast. Eggs from our CSA farmer, bread from Madison Sourdough Bakery, and chives from the herb garden on our deck. I would say quite local. My husband says thank you for the great suggestions.
That sounds identical to my breakfast today Edith!
I read your post this morning and decided that was what I needed right now. Used sour dough bread. The salt and pepper on top was literally the icing on the cake. Yum.. Am going to make another when I finish these comments. So simple and satisfying. Dinner tonight? maybe! Somehow we ended up with 2 dozen eggs, so am pushing eggs now. thank you