Affordable and nutritious recipe for students!

 

Jessica Kendall is in her first year of the Culinary Management program at Algonquin College. We asked her to make an affordable and healthy meal for students, and she chose a very yummy recipe!

“A tartine in French just means open-face sandwich, so it is a very versatile recipe, you can use a variety of ingredients, whichever you really like,” says Kendall. ” The foundation of the recipe is a piece of toast and from there you build on that, so you can add cheese, you can add vegetables, you can add bacon or meat if you prefer. It is really up to you and what your taste buds like.”

Mushroom & Egg Tartine

Serves: 4

Prep & Cooking time: 15 minutes

1 tbsp of oil

4 slices of bread

4 eggs

2 shallots (or 1/2 onion)

20-24 white or cremini mushrooms, sliced

2 cloves of garlic

1/2 cup of cheese (optional – Gruyere, swiss or cheddar)

4 cups of spinach leaves (optional)

2 tbsp parsley (optional)

Salt & pepper

Directions:

-In a medium non-stick frying pan, heat oil over medium heat. Add mushrooms, shallots and garlic. Cook until softened, 4 to 5 minutes, stirring occasionally.

-Add spinach and a pinch of salt and pepper; stir to combine. Cook for a minute until spinach has wilted, remove mixture from the pan and keep it warm.

-Toast your bread. While bread is toasting, crack an egg into the frying pan. Cook until the white is set and the yolk is cooked as desired. (A runny yolk makes a delicious “sauce” for this dish, but cook the yolk as you prefer.)

-Place toast on a plate. Place cheese on toast. Spoon mushroom and spinach mixture over cheese, then add fried egg on top. Sprinkle with salt and pepper, and parsley to garnish.

Recipe notes:

Use white, cremini or an assortment of mushrooms.

Vary the cheese – try Cheddar, Havarti, Monterey Jack, or your favourite type.

Vary the greens – try coarsely chopped Swiss chard or kale. They may need to be cooked a little longer than the spinach.

Serve with a poached egg instead of a fried egg.

Garnish with chopped fresh herbs e.g. parsley, thyme, chives, tarragon.