Caramelized Shallots and Poached Eggs Tartine
Caramelized shallots and poached eggs tartine is a delicious way to use leftovers from dinner a day or two before.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Category: Dinner
- Method: Toast and Poach
- Cuisine: Italian/American
Ingredients
- Leftover caramelized shallot mixture
- Good bread
- Butter
- Red pepper flakes
- Salt and pepper to taste
- Chives (parsley or any of your favorite fresh herbs would also work)
- Eggs
Instructions
- Chop the chives and set aside.
- Crack each egg and place separately in small shallow bowls.
- Butter the bread slices and toast.
- Fill the saucepan with water. Over medium heat bring the water to a simmer and reduce heat (don’t let the water boil).
- Using the small bowls, gently slide each egg into the water and let them cook for 3 to 4 minutes. (Some poached egg recipes say to add a tablespoon of white distilled vinegar to the water before adding the egga as it’s supposed to keep the egg whites together around the yolks. For me, it clouds the water and makes it harder to remove the eggs.)
- While the eggs are cooking, spread the caramelized shallot mixture on each slice of toast.
- When the eggs are done, using a slotted spoon gently remove the eggs, drain the water from the spoon, and place two eggs on each slice of toast.
- Use a pinch of salt and pepper for each egg, sprinkle with a few red pepper flakes, and top with the chopped chives.
- Serve immediately.
Notes
The caramelized shallot mixture is the leftovers from Alison Roman’s Caramelized Shallot Pasta recipe. Anchovies add a very strong umami flavor. For a milder flavor, use half the suggested amount of anchovies. Or if anchovies aren’t your thing, skip them completely. I have made the recipe with all of the anchovies, half the anchovies, and even without the anchovies. And the recipe works all three ways.