Scramble Tartine Recipe
Make Scramble Tartine Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Bread
Scrambled Eggs
Add-ins & Toppings
Finishing
Method
Base & Bread
- 1
Prepare and toast bread
Heat a large skillet or grill pan over medium-high heat. Brush both sides of the 4 bread slices lightly with olive oil (1 tbs) and spread 2 tbs softened butter on one side. When the pan is hot, toast the bread butter-side down until deep golden and crisp, about 2–3 minutes per side. Transfer to a wire rack to keep crisp.
Scrambled Eggs
- 2
Whisk eggs
Crack 6 large eggs into a medium bowl. Add 3 tbs whole milk or half-and-half, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds).
- 3
Cook aromatics and greens
In a nonstick skillet over medium heat, melt 1 tbs unsalted butter. Add the finely minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Add 1 cup baby spinach and cook until wilted, 30–45 seconds. If using cherry tomatoes, add them now and cook 1 minute just to warm and soften slightly. Season lightly with a pinch of salt and a grind of pepper.
- 4
Make soft scrambled eggs
Reduce heat to low. Pour the whisked eggs into the skillet with the wilted greens and shallots. Let the eggs sit undisturbed for about 10–15 seconds until edges begin to set. With a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding gently and removing from direct heat intermittently to avoid overcooking. When eggs are about 80% set and still glossy, remove the pan from heat — residual heat will finish them. Taste and adjust seasoning.
Add-ins & Toppings
- 5
Fold in herbs and cheese
Gently fold in 2 tbs thinly sliced fresh chives and the zest of half a lemon into the soft scrambled eggs. If using, fold in 1 oz crumbled feta or goat cheese for creaminess and tang. If you like heat, stir in 1 tsp hot sauce or a pinch of chili flakes now.
- 6
Assemble tartines
Divide the toasted bread slices among 4 plates. Spoon an even portion of the scrambled-vegetable-egg mixture onto each slice, piling slightly in the center so edges of toast remain crisp. Top each tartine with halved cherry tomatoes (about 2 per slice) and a small handful (about 2 tbsp) of microgreens or arugula.