Scrambled egg tartine on sourdough bread

November 2, 2019 Published by Dina 2 Comments


My foodie friend Val and I traveled a couple of hours south a few weeks ago especially to get a sourdough bread from a chef who offers them at the local market. The bread was so outstandingly good that I made a few tartines with it, topping it with roasted peppers, figs and gorgonzola, beautiful ricotta and a couple of more toppings. The only one that got photographed was this breakfast tartine with scramble eggs and cherry tomato salad so this is the one I am posting.

To make a tartine slice the bread not too thin, brush with good olive oil and grill on a panini maker until the grill marks are showing. Don’t leave it on the grill for too long, you don’t want a toast, but rather a slice of grilled bread that is crispy on the outside but still chewy in the center.

From there use your imagination and palate to create topping to please yourself. Some ideas:

♥    Roasted mushrooms and goat cheese

♥    Grilled or marinated artichokes with goat cheese.

♥    Grilled eggplant with ricotta

♥    White beans puree or whole cooked beans with greens

♥    Grilled radicchio with gorgonzola, honey and walnuts

♥    Roasted tomatoes

♥    Cooked lentils, olive oil, balsamic crema, feta cheese, salad green

Makes 2 tartines.


2 slices crusty sourdough,

Olive oil

6 eggs

1 tablespoon butter

1 tablespoon cream

Salt and pepper

2 tablespoons chives or parsley, optional.

Cherry tomato salad:

1 cup sliced cherry tomatoes

1 tablespoon olive oil

Salt and pepper

Combine the ingredients and let marinate while the eggs and bread are cooking.


Brush the bread with oil on both sides and place on a preheated panini maker. Cook until grill marks are showing and the bread is golden and crispy on the outside but still chewy inside.

While the bread is cooking mix the eggs with the cream in a small bow.

Melt the butter in a skillet, add the eggs and cook over medium low heat until the eggs begin to set, mixing with a spatula and lifting to let the runny egg slide under the cooked part.

Don’t over cook the eggs or they will become rubbery. The eggs will continue to cook when you take them off the heat.

Season with salt and pepper and you can add chives or parsley to the eggs as they cook.When the eggs are ready spoon them over the bread, garnish with the cherry tomatoes sald and serve while it’s warm.






  • Joyce Falvo says:

    Looks devine Dina! What market has this bread?

    • Dina says:

      Hi Joyce;), OliverEats deli in Oliver carries her breads (call before you go) but you can contact her directly through her Instagram account @cubbyoz. Let me know if you have difficulty, I can get her number for you. Ciao.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.