Fried Egg and Tomato Tartines | PC.ca

Fried Egg and Tomato Tartines

An open-faced egg sandwich with PC Black Label Roasted Cherry Tomatoes on a slice of toast.

PC Black Label Roasted Cherry Tomatoes

Fried Egg and Tomato Tartines

Tartines are essentially open-faced sandwiches with an elevated twist – perfect for laid-back dinne...

Tartines are essentially open-faced sandwiches with an elevated twist – perfect for laid-back dinners. Your jar of PC®Black Label Roasted Cherry Tomatoes performs double-duty in this recipe – the tomatoes add vibrant sweetness while the savoury herbed oil flavours the tender, wilted spinach.

  • Level: Easy
  • Preparation: 5 mins
  • Ready in: 20 mins
  • Serves: 2
  • Dish Type: American, Canadian, French, Vegetarian
  • Season: Spring
  • Course: Appetizer
  • Main Ingredient: Eggs

  • Calories

    540

  • Total Carbohydrate

    39

  • Total Fat

    34

  • Saturated Fat

    17

  • Dietary Fibre

    2

  • Protein

    18

  • Sodium

    810

  • Sugars

    7

Fried Egg and Tomato Tartines

An open-faced egg sandwich with PC Black Label Roasted Cherry Tomatoes on a slice of toast.

PC Black Label Roasted Cherry Tomatoes

  • Calories

    540

  • Total Carbohydrate

    39

  • Total Fat

    34

  • Saturated Fat

    17

  • Dietary Fibre

    2

  • Protein

    18

  • Sodium

    810

  • Sugars

    7

How to make

Ingredients

  • 2 tbsp (25 mL)

    PC®Black Label Normandy Style Salted Cultured Butter

  • 2  slices (3/4-inch/2 cm thick)

    Sourdough bread

  • 1/3 cup (75 mL)

    PC®Black Label Roasted Cherry Tomatoes in Oil with Garlic, Oregano and Basil (with oil)

  • 2 cups (500 mL) 

    Lightly packed baby spinach

  • 2

    Large eggs

  • 1/3 cup (75 mL) 

    PC Black Label Crema Di Burrata Soft Unripened Cheese

  • 1 tbsp (15 mL)

    Chopped fresh chives

  • (0.5 mL)

    Pinch each salt and black pepper

How to make

  • Step 1

    Spread about half of the butter over both sides of bread, dividing evenly. Heat large nonstick skillet over medium-high heat. Add bread; cook, turning occasionally, until crispy and golden, 2 to 3 minutes. Transfer to large plate. Set aside.

  • Step 2

    Wipe out skillet; heat over medium-high heat. Add tomatoes (with oil);cook, stirring often, until heated through, 15 to 20 seconds. Transfer tomatoes with slotted spoon to separate large plate, reserving oil in skillet. Add spinach to same skillet; cook over medium-high heat, stirring often, until wilted, about 30 seconds. Transfer to plate with tomatoes. Set aside.

  • Step 3

    Wipe out skillet; heat over medium heat. Add remaining butter, swirling to coat. Add eggs; cook until whites are set but yolks are still runny, about 3 minutes.

  • Step 4

    Meanwhile, spread burrata cheese over tops of bread, dividing evenly. Top with spinach, tomatoes, eggs, chives, salt and pepper, dividing evenly. 

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