Happy Friday y’all!!! Oh man, this one feels good. My poor family has been battling colds so we are looking forward to a quiet (somewhat, I’ll still be in the middle of cake prep!) and restful weekend. But despite having these nasty colds, we still got out of the house to enjoy one of my all time favorite activities: visiting the farmers market!! Being a California born and raised transplant to New England, the arrival of the farmers market is a huge deal. Where I come from, farmers markets are basically available all year long. But here (where seasons exist), the start of the farmers market season is the start of warm weather, giant green trees, and lots and lots of outdoor fun. And if any dish was going to properly celebrate the beginning of this fun season, it’s this Farmer’s Market Tartine.

The beauty of this Farmer’s Market Tartine recipe is the ingredients are entirely up to you!! I found gorgeous early season cherry tomatoes and green garlic at my market but your farmer’s market may have a bounty of other beautiful produce! The concept is to apply as little heat or “other stuff” to the recipe, allowing for the ingredients to shine on your own. So dont feel as though you have to find these specific veggies to make the perfect tartine.

Farmer's Market Tartine

Key elements to keep in mind:

Pick ingredients that are the freshest. Seems like a no brainer but you’d be surprised at how easy it is to walk away with a bruised or damaged piece of veg.

Pick vegetables that take little prep to eat or can be eaten raw. A little skillet time is ok but this dish shines when you use crisp, clean veggies.

A tartine is an open-faced sandwich, so have fun with it! Whatever sounds good on top of a piece of bread is fair game!

Not a fan of sunny side up eggs? Don’t worry, prep your eggs however you like! But if you can, try to use farm fresh eggs. Since this dish is all about freshness (and ultimately helping to support your local growers), splurging on the best tasting and freshest eggs is totally necessary for making this dish sing.

Farmer's Market Tartine

FYI My wife’s favorite food is eggs and favorite meal is breakfast. I’ve made breakfast and eggs for her a bazillion times. THIS recipe was her favorite of all time. So be prepared to enjoy the hell out of this meal 🙂

Want to support local agriculture and farmers but dont know where to shop? Check out this national list of farmers markets!

Print Recipe
Farmer's Market Tartine
This open-faced breakfast egg sandwich is packed full of the freshest farmer's market vegetables.
Toast, Warmed Tomatoes, and Green Garlic
  1. Place 1 tbsp olive oil in a large non-stick skillet over medium heat. Add the 2 slices of sourdough to the pan and toast 1 side until golden brown. Spread 1-2 tsp basil pesto (recipe below) on toast.
    cherry tomatoes, green garlic, eggs, kale
  2. In a small saute pan, add 1 tbsp olive oil over high heat. Add in the green garlic and saute for 30 seconds, stirring frequently. Add in the tomatoes and saute for 20-30 seconds, until slightly warmed but not cooked. Season with salt. Evenly divide and spread tomato and green garlic mixture on each piece of toast.
  1. Place 3-4 tbsp olive oil in a medium non-stick skillet over medium heat (enough to generously coat the bottom on the pan). After 30 seconds (when the oil is hot), carefully crack the 4 eggs into the oil, trying not to break the yolks. When the whites begin to set, gently tip the pan so the oil pools to one side, scoop the oil and spoon it over any parts of the whites that are not cooking. Remove from pan when whites are set and yolks are still runny. Place 2 eggs on top of each piece of toast.
  1. Garnish tartines with balsamic vinegar, goat cheese, salt, and olive oil.
    Farmer's Market Tartine
Basil Pesto
  1. Combine basil leaves, pine nuts, and garlic in a food processor until very finely minced. With the machine running, slowly drizzle in the oil until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine.
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