Breakfast Tartine Recipe

Time30m

Serves2

chili crunch, labneh, mizuna, pickled red onion, garlic honey, poached egg, english muffin, smoked garlic breakfast potatoes

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.

1
Prepare the Potatoes
Begin by cooking the smoked garlic breakfast potatoes. Peel and cube the potatoes, then boil them until tender. Drain and sauté in a skillet with olive oil, smoked garlic, salt, and pepper until crispy.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 4 minutes until the whites are set, but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
3
Toast the Muffins
While the eggs are poaching, slice the English muffins in half and toast them until golden brown.
4
Assemble the Tartine
Spread a generous layer of labneh on each toasted muffin half. Top with a handful of mizuna greens and a spoonful of pickled red onion.
5
Add the Egg and Finishing Touches
Place the poached egg on top of each tartine. Drizzle with garlic honey and sprinkle with chili crunch for extra flavor.
6
Serve
Serve the breakfast tartine alongside a generous helping of smoked garlic breakfast potatoes.