A tartine is an open-faced sandwich — very French and elegant. I wish I could say I tasted them in Paris, during my trips there in my twenties, but at the time I was much more into “burgers a la americain”. Tartines are a good thing for diabetics. You can top the single slice of bread with any topping, and the one I chose here is full of both protein and vitamins. What you do, basically, is make a little kale salad, sprinkle in a bit of parmesan, then top with a fried egg. Magnifique! The bread here is a whole grain rye with 22 gr of carbohydrate per slice. You can see from the photo that the bread is thin and dense, with a large surface area — perfect for any sort of tartine. You can find breads like this in the supermarket, in the pumpernickel/rye section. You want to toast the bread, then top it with the salad and egg, so that you get a whole little meal in one bite. Serve it on a lovely small plate and you have the perfect breakfast tartine.
Recipe: Kale and Egg Tartineprint
- 1 or 2 stalks of fresh kale
- 1/8 tsp good-quality olive oil
- 1/8 tsp fresh-squeezed lemon juice
- 1 Tbsp parmesan cheese, grated
- 1 slice pumpernickel/rye bread
- 1 egg
- First make the kale salad. Wash and dry the kale, then cut out and discard the tough rib on the stalk. Chop the remainder and place it in a small bowl (you should have about 1/2 cup, packed). Stir in the olive oil and lemon juice. Add the parmesan and stir well (some people who make kale salads like to "massage" the oil into the kale). Let the kale sit while you prepare the other ingredients.
- Toast the bread until golden brown. If you can't fit the bread in your toaster, then brown it under the broiler of your oven.
- Fry the egg in a small non-stick skillet. For over-easy, flip the egg once. Arrange the kale salad on the toasted bread, then set the egg on top.
This recipe makes 1 servings.
Nutrition for one serving is as follows:
The plate pictured is a 10 inch x 6 1/2 inch rectangle.
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