Breakfast Tartine Recipe
melted ramp ricotta, scramble, pecorino, peas, horseradish, sunflower seeds, lemon, city loaf
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tartine Ingredients
Method
Preparation Steps
- 1
Prepare the Ramp Ricotta
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped ramps and sauté until softened, about 3 minutes. Remove from heat and mix with ricotta cheese. Season with salt and pepper to taste.
- 2
Scramble the Eggs
In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet, add another tablespoon of olive oil and pour in the egg mixture. Cook over low heat, stirring gently, until just set but still creamy.
- 3
Prepare the Peas
Blanch the fresh peas in boiling water for 2-3 minutes, then drain and rinse under cold water. Set aside.
- 4
Assemble the Tartine
Toast the city loaf slices until golden. Spread a generous layer of ramp ricotta on each slice. Top with scrambled eggs, blanched peas, a drizzle of horseradish, and a sprinkle of pecorino cheese.
- 5
Garnish and Serve
Finish with a squeeze of fresh lemon juice and a sprinkle of sunflower seeds on top. Serve immediately.
