A tartine is basically an open-faced sandwich. It just sounds better to ask, “Who wants a tartine for lunch?”, don’t you think?
This recipe is for one, so increase ingredient proportions as necessary.
2 slices bread
1 T butter, plus extra for bread
2 c chopped arugula
2 T chopped fresh herb, or more, as you like
1 large or extra-large egg, lightly beaten
salt and pepper, to taste
1. Toast bread. Butter when toasted if you like. Put toast on a plate.
2. Meanwhile, heat butter in a small skillet. Add arugula and herbs. Sauté until just wilted, like a minute. Add egg and cook, scrambling egg around greens, until egg is cook the way you like it.
3. Remove from heat. Divide arugula/egg mixture over toast. Season with salt and pepper.