Spinach and Tomato Tartine with a Poached Egg

I love poached eggs, but the reason I mention this is not because they taste delicious.

That is one of life’s basic assumptions.
Poached eggs = delicious.

It is similar to life’s other basic assumptions, such as: never eat yellow snow and always wear clean underwear in case you get into a car accident. 

No, today is not about assumptions. Because you now have a new truth to learn:
Poached egg = volcano.

When I look at a poached egg, I see it as a volcano about to erupt. ….About to erupt goodness and deliciousness and so-worth-it-calories all over the dish beneath, and …creating total carnage along the way…

Ahh.. ahhh.. Help! Oh no!…”
I fear that they may never recover…

What? You don’t play with your food, too? That’s odd.

What on earth is a tartine, you ask? It is simply an open-faced sandwich consisting of delicious layers on top of toasted bread!

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Spinach and Tomato Tartine with a Volcano Poached Egg
Yields: 4 servings

Either 2 rolls (sliced in half) or 4 slices of thick bread, toasted
2 cups of spinach, rinsed and dried
1/2 cup white onion, diced
1 cup of tomato, diced (I recommend grape or cherry tomatoes)
1/2 cup Parmesan cheese, shredded
4 large eggs
1 tsp white vinegar
Extra virgin olive oil
1. In a medium skillet, heat olive oil over medium-high heat. Add the onions and cook until translucent (about 3 to 4 minutes). 
2. Add the spinach, cooking for approximately 2 minutes. Add tomatoes and cook for an additional minute.
3. Place about 1/3 to 1/2 cup of the vegetable mixture on top of the toasted bread. Top each sandwich with a few tablespoons of cheese immediately, so that it will slightly melt. 
4. To poach an egg, I recommend cracking each egg into individual ramekins or small bowls and setting them aside. Bring a saucepan of water (at least 3 inches high) and vinegar to a boil. Pour the ramekin-housed egg into the boiling water. It’ll appear as if some odd science is happening, as a white mist somehow turns into a cooked egg. Allow the egg to cook for approximately 5 minutes. Remove using a slotted spoon!

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35 thoughts on “Spinach and Tomato Tartine with a Poached Egg

  1. I know I would love this dish. I like all the ingredients and know they would play well together. The poached egg is inspired. I hope you have a great day. Blessings…Mary

  2. Poached eggs are the best! I love them on top of salads too. After I saw this recipe I said to myself “why haven’t I thought of doing this!” so delicious and simple for dinner…yum!

  3. a pierced poached egg makes any dish look tastier in my opinion. your tartine didn’t need help with that, but the finished product is positively amazing!

  4. Ah, yes…the poached egg is a classic. Thank you for making me drool, Emily (I’m certainly going to need a midnight snack now!) I hope your week is starting off well. Many blessings from Austin. Hugs and love!

  5. Crack a raw egg into the middle of your next pizza before you bake it…. It’s called Pizza Vesuvius – you know why! I love to play with my food – you mean some people don’t?

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