A few weeks ago I was at my parent’s house. One of my goals of the visit was to finally go through my belongings and either trash, take or give-away all those things I’ve accumulated for the past several years.
I’ve needed to do this for a long long time, but my parents live in another state. So when I visit, I want to spend all my time hanging out with them and the people I grew-up with, and it becomes very easy to make excuses why I can’t go through my endless piles of yearbooks and photo albums.
Their basement has become my storage. Moving home from college and don’t know what to do with that mis-matched set of pots and pans? Yeah, I’ll just put it in the basement. Just returning from teaching overseas and want to keep all those random souvenirs that I’ll never actually use? Yeah, I can create a pile for that. Not quite ready to throw away all the pictures and frames that covered my walls in high school but definitely don’t want them taking space in my current apartment? Put ’em in the basement.
Oops. My parents have been incredibly patient and forgiving of my lazy, hoarding tendencies. But it was finally time. I guess when you’re married for nearly 6 years and are approaching a new decade in your life, it’s time to have all your belongings with you.
The process was thankfully not as tedious and time-consuming as I had imagined. Having a total of 2 suitcases to check (thank you, Southwest, for still not charging to check bags) and a small apartment to return to helped keep perspective of what’s truly important.
I went through years and piles of stuff. There were books, autographed photos from the Full House cast, school essays, walkmans (don’t judge) and so much more. I was reminded of school dances, rehearsals and old friends. I was grateful to finally open those dusty boxes and be able to appreciate the items my Late Grandmother had left for me.
After figuring out how to sum-up nearly 30 years into 2 suitcases, I was exhausted (my poor husband was probably even more fatigued after hearing a story about every item before I decided to save or trash it 🙂 ) and I was ready for a hearty, yet comforting meal.
Enter the Egg, Prosciutto and Gruyere Tartine: my new favorite creation. I don’t really have words to describe this except SO.GOOD. The thick slice of toasted bread, topped with melted cheese, salty prosciutto and a runny egg that generously seeps into every bite is basically my definition of perfection (okay, I guess I found a few words to describe it 😉 ). I want to eat this all.the.time.
Remember when I made these Roasted Mushroom, Prosciutto and Goat Cheese Baguettes? Yeah, I used half the bread for the baguettes and saved the other half to use for this loaf, which I then sliced in extra-thick pieces. You could also just buy a loaf of french, brioche or sourdough bread; either would work well as a base to this tartine. The rest of the ingredients are simple and straight-forward. This is one of those recipes where you don’t want to add to much, and the simplicity is part of what makes it superb.
Egg, Prosciutto and Gruyere Tartine
Keywords: appetizer breakfast brunch entree sandwich vegetarian eggs prosciutto
Ingredients (2 tartines)
- 2 extra-thick slices of french, brioche or sourdough bread
- 1/4 lb. Gruyere cheese, thinly sliced
- 2 tbs. + 1 tsp. olive oil, separate
- 1 cup spinach or arugula, packed
- 1/2 tsp. lemon juice
- Sat and pepper
- 3 ounces thinly sliced prosciutto
- 2 eggs
- Pinch of red pepper flakes
Preheat the broiler. Place 1 tbs. olive oil in small bowl. Brush olive oil on both sides of bread and place in single layer on a baking sheet. Broil for about 1 minute per side, until lightly toasted.
Meanwhile, in a small bowl, toss together spinach/arugula, lemon juice, salt and pepper, and 1 tsp. olive oil. Set aside.
Begin cooking the eggs. Heat remaining tablespoon olive oil over medium-high heat. Crack both eggs into a small skillet. Cover pan immediately and cook for 4 minutes, or until egg whites are cooked and a white film begins to form over the yolk. Carefully separate eggs with a spatula. Season with salt, pepper and sprinkle of red pepper flakes.
While eggs are cooking, top the bread sliced with gruyere cheese and prosciutto. Broil for 1 to 2 minutes, until cheese is melted. Remove from oven and top with spinach and egg. Serve immediately and enjoy.
The other thing that gets me through an exhausting job? Good snacks and meals to look forward to! I’m a sucker for dips, sauces and spreads. Whenever I choose a meal at a restaurant, my deciding factor is usually what type of sauce or spread it is served rather than what the main part of the dish is.
So when I was given the chance to review the following products, compliments of Terrapin Ridge Farms I was really looking forward to it. I was sent the items pictured below to try:
The first item I tried was the Strawberry Honey Mustard Pretzel Dip. Pretzels are one of my favorite snacks and I love the way they taste when dipped in bit of mustard. This dip did not disappoint. I really enjoyed the honey flavor mixed with the mustard, and the strawberries added a wonderful sweetness.
Terrapin Ridge Farms offers a wide variety of gourmet dips, jams, salsas, salad dressings and more. I’m most excited to try Thai Chili Aioli next but am in search of ideas; what would you use this for?
Using Random.org the winners of the Saffron Road giveaway are: Opera Singer in the Kitchen, Francine Speaker and Maddy! The winner of the Chobani Giveaway is: Tasha!
~Do you tend to save or trash items?