Tuscan Cloud Egg Tartine
Total Time:Prep: 35 min. Bake: 5 min.
Ingredients · Servings 2
- WHITE BEAN PUREE:
- 1 cup white kidney or cannellini beans, drained and rinsed
- 1 roasted sweet red pepper, patted dry
- 1/2 medium lemon, zested and juiced
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon minced fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 to 4 tablespoons water, if needed
- TARTINE:
- 2 tablespoons olive oil, divided
- 1 cup cherry tomatoes
- 1/8 teaspoon minced fresh thyme
- Salt and pepper to taste
- 1 cup fresh arugula
- 2 large eggs
- 1 tablespoon grated Parmesan cheese
- 2 slices sourdough bread, toasted
- Optional: Fresh basil leaves, grated Parmesan cheese, crushed red pepper flakes, olive oil
Method · 40 min
- Preheat oven to 425°. In a blender or food processor, combine first 9 ingredients. If necessary, add water until smooth and spreadable. Set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cherry tomatoes. Cook until tomatoes begin to burst, 4–5 minutes. Season with thyme, salt and pepper to taste. Remove from heat.
- Toss arugula with 1 tablespoon olive oil, and season with salt and pepper to taste.
- Separate eggs. Beat egg whites in a large bowl until soft peaks form. Mix in grated Parmesan. Spoon onto a greased parchment-lined baking sheet creating two small mounds. Using the back of a spoon, create two small wells in the center. Bake for 3 minutes. Carefully place one egg yolk in the center of each well. Bake 2-3 minutes longer, or until egg whites are lightly browned.
- To assemble, divide white bean spread over toasted sourdough. Top with tomatoes and dressed arugula. Carefully place an egg cloud over each. Garnish with toppings as desired.
- 1Preheat oven to 425°. In a blender or food processor, combine first 9 ingredients. If necessary, add water until smooth and spreadable. Set aside.
- 2In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cherry tomatoes. Cook until tomatoes begin to burst, 4–5 minutes. Season with thyme, salt and pepper to taste. Remove from heat.
- 3Toss arugula with 1 tablespoon olive oil, and season with salt and pepper to taste.
- 4Separate eggs. Beat egg whites in a large bowl until soft peaks form. Mix in grated Parmesan. Spoon onto a greased parchment-lined baking sheet creating two small mounds. Using the back of a spoon, create two small wells in the center. Bake for 3 minutes. Carefully place one egg yolk in the center of each well. Bake 2-3 minutes longer, or until egg whites are lightly browned.
- 5To assemble, divide white bean spread over toasted sourdough. Top with tomatoes and dressed arugula. Carefully place an egg cloud over each. Garnish with toppings as desired.
1 serving: 586 calories, 35g fat (6g saturated fat), 189mg cholesterol, 1492mg sodium, 46g carbohydrate (7g sugars, 15g fiber), 20g protein.
