Carolyn says: "I think the tartine, an open-faced sandwich from France, is the most versatile vehicle for a healthy breakfast. Try topping with everything from poached eggs to leftover chicken."

Carolyn O'Neil
Recipe by Southern Living January 2014

Gallery

Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Toss together green onions, olive oil, and salt in a jelly-roll pan. Bake 10 to 12 minutes or until tender. Cool in pan 5 minutes. Cut onions into 2-inch-long pieces. Spread 2 tsp. mayonnaise onto each of 4 toasted sourdough bread slices. Layer each with one-fourth of green onions; 1 hard-cooked egg, sliced; and, if desired, 1 Tbsp. country ham. Top with desired amount of freshly grated Parmesan cheese.

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Source

The Slim Down South Cookbook, Oxmoor House, 2013

Nutrition Facts

414 calories; fat 12.1g; protein 19.9g; carbohydrates 58.6g; fiber 3.3g.
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