Creamed Greens Tartine
If you want to add more dairy free recipes to your recipe box, Creamed Greens Tartine might be a recipe you should try. This recipe serves 4. One serving contains 437 calories, 15g of protein, and 24g of fat. For $2.38 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 2908 people have tried and liked this recipe. It is brought to you by Bon Appetit. It works well as a hor d'oeuvre. Head to the store and pick up eggs, parsley leaves, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is good. Caramelized Onion+greens Tartine, Fried Egg Tartine with Greens and Pesto Mayo, and Tartine Bakery's Tuna Tartine are very similar to this recipe.
Servings: 4
Ingredients:
4 large eggs
2 tablespoons sliced fresh chives
¾ cup leftover gravy
3 cups leftover creamed greens (such as kale or spinach)
Kosher salt, freshly ground pepper
1 cup parsley leaves with tender stems
2 shallots, thinly sliced into rings
4 slices thick sourdough bread, toasted
5 tablespoons vegetable oil, divided
Equipment:
sauce pan
slotted spoon
paper towels
frying pan
bowl
Cooking instruction summary:
Bring shallots and 4 Tbsp. oil to a simmer in a small saucepan over medium heat; cook until shallots are golden brown all over, about 5 minutes. Transfer shallots to paper towels with a slotted spoon and let cool.Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and season with salt and pepper if needed.Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and cook until whites are opaque and just set but yolks are still soft, about 3 minutes; season with salt and pepper.Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.
Step by step:
1. Bring shallots and 4 Tbsp. oil to a simmer in a small saucepan over medium heat; cook until shallots are golden brown all over, about 5 minutes.
2. Transfer shallots to paper towels with a slotted spoon and let cool.Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and season with salt and pepper if needed.Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and cook until whites are opaque and just set but yolks are still soft, about 3 minutes; season with salt and pepper.Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.
Nutrition Information:
covered percent of daily need
