I feel like this website revamp is never going to finish, but I realize this is only because we’re at the beginning of it. Honestly, I’m pretty stoked on the direction things are taking. It feels good to have more fuel thrown on the internal cooking flames. (No, that was not intended to be a stove or oven pun, I just had to be at work at dawn, and am consequently loopy.)
The most difficult obstacle to overcome with redoing this website is getting Mr. Right and I into the same room at the same time to discuss anything. (Especially when lately, the only reason we’ve been able to venture from our respective projects into the same room is to watch a new episode of “Hell’s Kitchen.”)
Speaking of which, that show is terrible. Producers, please find a new writing team. I realize it’s how Gordon Ramsay became an American household name, but I can feel him internally cringing at the bad puns. He’s too intelligent and talented for you to keep giving him awful things to say.
Any form of Breakfast-for-Dinner is a wonderful thing. These were the dinners I looked forward to most growing up (thanks for the continuous stream of waffles, Mom.) The inspiration for this recipe comes from a combination of two things:
1. This month’s “Martha Stewart” waxing poetic about herbed mayonnaise and Greek yogurt for multiple pages.
2. The obscene prices Le Pain Quotidien charges for brunch tartines.
Oh, and in case you were wondering:
tartine (n.) – a fancy way of saying “open-faced sandwich,” usually consisting of a singular slice of bread.
Trivia: This phrase most likely comes from the Middle Ages in France or England, when thickly sliced peasant bread was used in lieu of plates.
The result was something like a deconstructed deviled egg sandwich? Which sounds incredibly pretentious? But more balanced? Try it for yourself.
Soft Boiled Egg Tartines with Herbed Mayonnaise
For the Mayonnaise:
- 1/2 cup Arugula
- 1/2 cup fresh herbs – whatever you have lying around – I used Parsley, Dill, Basil, and Chives
- 1/3 cup Non-Fat Plain Greek Yogurt
- 3 tablespoons Low-Fat Mayonnaise
- 1 tablespoon Extra Virgin Olive Oil
- 1 Lemon’s worth of Juice
- Salt and Pepper to taste
This part is easy, just puree all of these things together until smooth, and season to taste with salt and pepper. Maybe stir in-between food processor/blender/Magic Bullet/Vitamix pulses to make sure the texture is turning into what it should be.
For the Tartines:
- 2 Eggs per person being served
- 2 Slices of Toasted Bread (we used Ezekiel bread, but I have a feeling this would be spectacular with sourdough toast) per person being served
- 1/4 cup Extra Virgin Olive Oil
- Mayonnaise (See Above)
Place eggs in pot and cover with cold water. Bring to a boil, and cook to your liking. (For the record, it’s 2 minutes on our stove for a perfectly soft-boiled egg.)
Run under cold water immediately to stop the cooking process and separate the egg white from the shell membrane. (Otherwise the eggs will fall apart and look anemic and sad when you peel them.)
I recommend timing putting bread in the toaster to when you take the eggs off the stove and peel them…..because real talk, no one likes cold toast. That’s just wrong.
Assemble the sandwiches by brushing the toast with Extra Virgin Olive Oil, spreading the herbed mayonnaise on top, then topping everything with the arugula, sliced/peeled eggs, and salt/pepper/paprika to taste.
Try not to make these multiple days in a row if you’re having a busy week. It will be a challenge.