French Egg & Tomato Breakfast Tartine with Lovage

Serves	2
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Bread, Breakfast, Side Dish, Snack
Misc	Child Friendly, Serve Hot
By author	Karen S Burns-Booth

A Tartine is a French "open sandwich", similar to a Danish sandwich, but often served as an appetiser, although, French sandwich shops often serve large and very filling rustic versions! My recipe is a breakfast or brunch idea, but of course this would also make a great lunch, tea or supper dish. Fresh tomatoes are fried in butter and served with a free-range egg on toasted bread, with "soldiers" and a garnish of fresh lovage.

Ingredients

butter, to fry
4 small to medium tomatoes
2 large free-range eggs
4 slices of bread (such as oat, granary, wholemeal, farmhouse or home-made)
butter or margarine to spread
lamb's lettuce (mache in French) (to serve)
salt and pepper
4 leaves of fresh lovage, finely chopped (or flat leaf parsley)

Note

A "Tartine" is a French "open sandwich", similar to a Danish sandwich, but often served as an appetiser, although, French sandwich shops often serve large and very filling rustic versions! My recipe is a breakfast or brunch idea, but of course this would also make a great lunch, tea or supper dish. Fresh tomatoes are fried in butter and served with a free-range egg on toasted bread, with "soldiers" and a garnish of fresh lovage. Perfect for adults and children alike, the lovage adds a wonderful warm, yeast like flavour to the dish, making it taste very special.

Directions

Step 1	Wash and cut the tomatoes into thick slices, 2 to 3 slices per tomato, discard the ends - I usually save them in the fridge for soups and salsas.
Step 2	Cut a knob of butter the size of a walnut and heat it over a medium heat in a non-stick frying pan; when it is hot, add the tomato slices and fry until cooked for about 5 to 7 minutes. Drain the tomatoes, and set to one side. Wipe the pan with some paper towel and add a little more butter.
Step 3	Fry the eggs on the hot butter to taste; meanwhile, toast the bread, butter and then cut in half, length ways, so you have long rectangular halves. Cut one half into bread fingers, "soldiers".
Step 4	Arrange the salad leaves on a plate and place the 3 pieces of toast on top of the leaves. Put the cooked tomatoes on top of the toast, and then add the egg to sit on all 3 slices......season with salt and pepper, and scatter the chopped lovage over the top. Arrange the dipping fingers (soldiers) on the side of the plate and serve immediately.