Tuscan Cloud Egg Tartine

Total Time Prep: 35 min. Bake: 5 min.
Yield 2 servings
Contest Winner
Test Kitchen Approved
Like anyone else, I’m a big fan of a loaded toast situation, and this one brings together some of my favorite, comforting Tuscan flavors. Say goodbye to the avocado toast and hello to the cloud egg tartine. —Sean Pavia, Raleigh, North Carolina

Ingredients

  • 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

Directions

  1. Preheat oven to 425°. In a blender or food processor, combine first 9 ingredients. If necessary, add water until smooth and spreadable. Set aside.
  2. 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.
  3. Toss arugula with 1 tablespoon olive oil, and season with salt and pepper to taste.
  4. 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.
  5. 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.

Nutrition Facts

1 serving: 586 calories, 35g fat (6g saturated fat), 189mg cholesterol, 1492mg sodium, 46g carbohydrate (7g sugars, 15g fiber), 20g protein.

Like anyone else, I’m a big fan of a loaded toast situation, and this one brings together some of my favorite, comforting Tuscan flavors. Say goodbye to the avocado toast and hello to the cloud egg tartine. —Sean Pavia, Raleigh, North Carolina
Recipe Creator

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