Simple Elegance on a Slice
Sometimes, the most beautiful dishes are born from the simplest ingredients. Imagine this: crisp, tangy sourdough, a generous spread of rich butter, a perfectly cooked egg, and the fresh, peppery bite of parsley. These elegant open-faced sandwiches, or tartines, are a nod to classic European simplicity. They’re the perfect sophisticated appetizer for your next gathering or a delightful, protein-packed snack to brighten any afternoon. Let’s create something simply stunning.
Ingredients
• 8 thin slices sourdough baguette, about 1/2 inch or 1 cm thick
• 2 tbsp / 28 g unsalted butter, softened
• 4 large hard-boiled eggs, peeled
• Flaky sea salt, to taste
• 1/4 cup / 15 g fresh parsley sprigs
• 8 pickled cocktail onions
• 8 decorative toothpicks
Instructions
1. Arrange the sourdough slices on a platter. Spread each slice generously with softened butter, covering it from edge to edge. Slice your peeled hard-boiled eggs into rounds about ¼-inch or 6mm thick.
2. Select the most attractive egg slices (those with a good yolk-to-white ratio) and place one in the center of each buttered sourdough slice. Sprinkle lightly with flaky sea salt.
3. Artfully arrange several sprigs of fresh parsley around the egg, tucking the stems underneath to create a delicate green border.
4. Crown each tartine by placing a pickled cocktail onion in the very center of the egg slice. Secure the onion and egg to the bread with a decorative toothpick pushed straight through the center. Serve immediately and enjoy!
Nutritional Information
• Estimated values per tartine.Calories: 135 kcalProtein: 4gCarbohydrates: 13gFat: 7g
Pro Tips
• Pro-Tips For Perfect Tartines
• For an extra layer of crunch, lightly toast the sourdough slices under a broiler for 1-2 minutes before buttering.
• For perfectly centered yolks, gently stir your eggs for the first minute of boiling. An ice bath post-cooking makes for easier peeling.
• Don’t be afraid to customize! A tiny smear of Dijon mustard under the egg adds a wonderful tang, or swap parsley for fresh dill.
