I am a meat eater: life-long steak lover, burger enthusiast, bacon user 100%. But we always end up having a few meatless days during the week. It's often unintentional—avocado toasts, for example, are just a super tasty dinner that's easy to make after work—but ever since the USDA championed "Meatless Mondays," then promptly recoiled (wimps!), I feel inclined to be more conscious of it. How many of you try to go meat-free one day a week? Is it difficult for you?
This garlicky fried egg–tartine is a new staple for me. It's the perfect breakfast, home-cooked lunch or easy dinner. I toast leftover baguette, rub the scratchy surface with garlic and heirloom tomato, then top it with stinky cheese and a fried egg. Here's the recipe!
TOMATO-CHEESE FRIED EGG TARTINE
Leftover baguette, halved lengthwise and cuts into pieces
Extra-virgin olive oil, for drizzling
1 to 2 cloves garlic, smashed
1 heirloom tomato, halved
Camembert or other soft cheese, for topping
4 large eggs
Chopped chives, for sprinkling
Chopped basil, for sprinkling
1. Drizzle the baguette pieces with olive oil and sprinkle with salt. Toast under the broiler until crispy and charred in spots. Turn off the broiler and preheat the oven to 350˚.
2. Rub the rough surface of the baguette with the garlic, then rub with the tomato halves (discard the tomato skins, you just want the pulp). Spoon dollops of soft cheese onto the bread and return to the oven until the cheese melts, about 5 minutes.
3. Heat olive oil in a nonstick skillet over medium heat. Crack an egg into the skillet, cover and cook until the whites set, 2 to 3 minutes. Transfer to 1 baguette piece using a fish spatula. Repeat with the other 3 eggs. Sprinkle with chives, basil and more salt, if desired.