Farmer’s Market Tartine
This open-faced breakfast egg sandwich is packed full of the freshest farmer’s market vegetables.
Servings Prep Time
2servings 20minutes
Cook Time
10minutes
Servings Prep Time
2servings 20minutes
Cook Time
10minutes
Ingredients
Basil Pesto
Instructions
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.
  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.
Eggs
  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.
Garnish
  1. Garnish tartines with balsamic vinegar, goat cheese, salt, and olive oil.
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.