Spinach and Bacon Tartine
About this Recipe
By: Rachel
Sandwiches. This brown-bag mainstay is often quite basic—turkey and cheese or peanut butter and jelly; a quick, utilitarian lunch for work or school. But what happens if you remove that top layer of bread? An open-faced sandwich, perhaps, or… a tartine. My Spinach and Bacon Tartine is a rich, indulgent treat that is perfect for breakfast, lunch, or even a midday snack.
Tartines of All Sorts
The tartine, in its most basic sense, is a slice of toast topped with spread (butter and jam, for example, or Nutella) and eaten for breakfast. But the tartine is having a moment—and you can find delicious, elevated versions on plenty of restaurant menus.
Tartines can be composed of nearly anything you can think of, and can be served hot (like this creamed spinach and bacon tartine), cold, or at room temperature. This summer, I have seen tartines featuring fresh, juicy stone fruits paired with creamy cheeses, salty prosciutto, and fresh herbs. In the spring, seasonal vegetables like fava beans and radish made frequent appearances. In the fall and winter, tartines often featured braised greens, roasted vegetables, and broiled cheese. The addition of a poached egg can transform most any tartine into an ideal breakfast or brunch option.
Spinach and Bacon Tartine
Tartines make a the perfect breakfast. I love this comforting version, which features crispy, salty bacon and creamed spinach delicately flavored with nutmeg. Sweet challah bread is the perfect complement to the slight bitterness of the sautéed greens, and creamy Hollandaise sauce takes it over the top. A poached egg would be a welcome addition when serving this dish in the morning.
Other Tartine Recipes
- Roasted Root Vegetables with Goat Cheese
- Fresh Peaches with Burrata
- Marinated Summer Tomatoes with Burrata
How to Use Up Leftover Egg Whites from Hollandaise Sauce
When making homemade Hollandaise sauce, you will invariably wind up with extra egg whites. Use them up with a savory cheese soufflé, or a homemade dessert—chocolate soufflé, perhaps, or a seasonal pavlova.
Beverage Pairing
By: Olivia
White wine will pair best with this tartine. Either a Chardonnay from Burgundy or a Chenin Blanc from the Loire Valley would work beautifully. Both offer high acidity and a rich, creamy texture that complements the dish while cutting through the richness of the Hollandaise and cream. If you’re enjoying this tartine over brunch, feel free to pop open a sparkling Chardonnay, whether from Champagne or elsewhere! Just make sure it’s a Blanc de Blancs.
Spinach and Bacon Tartine
Equipment
Ingredients
For the tartine:
- 4 slices bacon
- ½ tablespoon (7g) unsalted butter
- 2 cups (60g) fresh spinach
- ⅓ cup (80mL) heavy cream
- 1 pinch kosher salt
- Several gratings fresh nutmeg
- 2 thick slices challah
For the Hollandaise sauce:
- 4 large egg yolks
- 2 tablespoons (30g) fresh lemon juice
- 1 tablespoon water
- 8 tablespoons (100g) cold, cubed unsalted butter
Step by Step Instructions
Step 1
- Add the bacon to a skillet and cook on both sides until crisp. Transfer to a plate lined with paper towels to drain.Discard most of the bacon fat, leaving about 1 teaspoon in the pan.
- To the same pan, add ½ tablespoon butter and melt. Add the spinach and cook until wilted, stirring as needed. Stir in the heavy cream and season with a pinch of kosher salt and several gratings fresh nutmeg. Remove from heat, cover, and set aside.
Step 2
- Next, prepare the hollandaise sauce. Heat a few inches of water in a saucepan until simmering (you will use this to create a double-boiler).
- In a heavy, shatterproof bowl, whisk together the egg yolks, water, and lemon until light in color. Now set the cold, cubed butter next to your saucepan.
- Set the bowl over the simmering water (ensure that the bottom of the bowl does not touch the water) and continue whisking until the yolks have thickened just slightly, about 2 minutes.
- Add the butter a few cubes at a time and whisk continuously, allowing the butter to melt before adding the next batch of cubes. Continue whisking to emulsify the sauce, then remove from the heat.
Step 3
- Roughly chop the bacon, then toast the challah. For each serving, top the toasted challah with spinach and bacon, and spoon Hollandaise sauce over the top. Serve immediately.
