Mushroom, Rucola & Egg Spelt Tartine
Since I’m not eating any wheat anymore, I’m just a big fan of other flours such as spelt, chickpea, corn, millet, chestnut, rice, rye, coconut… there are so numerous and there are all as good. It is so important to vary one’s food to avoid intolerances and allergies.
I’ve also become a great fan of spelt bread. When you toast it, it has a little hazelnut flavor to die for. It contains gluten so if you are celiac do not even try it.
Using this bread, I’ve developed my imagination for tartines. You can find many different ones on my blog. Here’s a seasonal recipe with mushrooms (I’ve used dehydrated mushrooms, I always keep some in my pantry), rucola, some fresh goat cheese (you can replace it by any kind of cheese you like) and a ‘perfect’ egg. More explanations in the detailed recipe !
- 2 slices of spelt bread
- 2 egg yolks
- 1 cup tamari (wheat-free soy sauce)
- 2 tbsp fresh goat cheese
- 2 cups of a dry mushroom mix (I’ve used a mix of porcini mushrooms, yellow and golden chanterelle)
- 2 handful rucola, washed and dried
- 1/2 tsp butter and olive oil
- 1 tbsp olive oil + 1/2 tsp balsamic vinegar +1/2 tsp cider vinegar
- Guérande salt and pepper
- The night before preparing the recipe (apport, 6 to 7 hours before), place the dried mushrooms in tepid water; drain them and set aside
- 2 hours before serving, remove the egg yolks from the whites and place them in the tamari cup
- In a pan, roast the mushrooms with the butter and the olive oil till they are golden; Set aside
- Toast the bread
- Spread the goat cheese on each toast
- Place then the rucola (mixed beforehand with the olive oil and vinegars)
- Top the egg yolks on the tartines by retrieving them from the tamarin with a teaspoon
- Season to taste before serving