Roasted Tomatoes, Perfect Egg, Goat Cheese & Spelt Bread
My cooking is not complicated, really not.
And in some of my simpliest ones, here’s a ‘Tartine’ recipe who only requires quality, tasteful and authentic products.
Organic and high-quality eggs are for me a no-brainer.
Do you know how to pick an egg?
Eggs are all labelled in France with a FR code. And with this FR code, a number: 0, 1, 2 or 3.
To be more precise, a 0FR has been laid by a hen which has had quite a normal life, eating grain and laying nice eggs. All organic eggs are 0FR.
The 3FR one has been laid by a hen held captive in a battery cages without seeing day light and in miserable conditions (and God only knows what food it has eaten…).
1FR and 2FR can be differentiated by the space given to the hens, knowing that an 2FR egg was laid by a bird leaving its whole life inside (not in a cage though).
- 4 middle size organic tomatoes
- 2 tbsp olive oil
- 2 tbsp frehs goat cheese
- 2 egg yolks
- a handful parsley leaves, chopped
- Guérande salt and pepper
- 2 spelt bread slices
- 1 cup tamari (the wheat-free soy sauce)
- Pour the tamari in a bowl and slowly place the egg yolks in it; let them ‘cook’ for a good half hour
- Preheat your oven to 300°F
- In an oven dish, place the tomatoes in olive oil and let them roast till they are really soft
- Toast the bread
- Spread the fresh goat cheese, top with the tomatoes and one ‘perfect’ egg per ‘tartine (carefully retrieve them from the tamari with a teaspoon)
- Top with parsley and season to taste before serving