Thursday, August 21, 2014


makes 1 serving

1 large egg
1 thick slice sourdough bread
2 oz feta
3 strips bacon, cooked and crumbled
1/2 cup arugula
1 tablespoon tarragon vinaigrette (recipe below)

Tartine assembly: Toast sourdough bread until slightly browned and crispy. In a small bowl, toss arugula with tarragon vinaigrette until coated. Top sourdough bread with arugula, and sprinkle with bacon and cheese.

Fried egg: Heat a small nonstick skillet over medium heat. Cook egg until whites are set and edges begin to curl. At this point the yolk will still be slightly runny. Place egg atop tartine and serve warm.

Tarragon Vinaigrette Dressing
1 tablespoon fresh shallot, minced
4 teaspoons champagne vinegar
1 teaspoon dijon mustard
2 teaspoons fresh tarragon, minced
1/4 cup good quality olive oil
salt and pepper to taste

In a small non reactive bowl, whisk to combine vinegar, mustard, shallot, tarragon, and a generous seasoning of salt and pepper. Slowly pour in olive oil and whisk to emulsify.

bacon recipe source: a Better Happiness St. Sebastian, July 1, 2014

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