Fried Egg & Mushroom Tartines with Onion Rings & Endive Salad

Fried Egg & Mushroom Tartines

with Onion Rings & Endive Salad

Group Created with Sketch. 45 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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Tartines, originally from French cuisine, are open-faced sandwiches on crunchy toasted bread. Here, we’re starting with a creamy layer of ricotta, then piling on sautéed cremini mushrooms, fried eggs, and—for an exciting finish—crispy homemade onion rings. On the side, a classic steakhouse salad of slightly bitter endive and blue cheese contrasts with the dish’s rich flavors.

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Prepare the ingredients & season the ricotta:
1 Prepare the ingredients & season the ricotta:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the onion and cut into ¼-inch-thick rounds; separate into rings. Cut off and discard the mushroom stems; quarter the caps. Peel and roughly chop the garlic. Halve the baguette. Cut off and discard the endive root; separate the leaves. Roughly chop the walnuts. Roughly chop the parsley leaves and stems. Place the ricotta cheese in a bowl; drizzle with olive oil and season with salt and pepper to taste.

Make the onion rings:
2 Make the onion rings:

In a bowl, combine the onion and 1 tablespoon of the tempura mix; season with salt and pepper and toss to coat. Transfer to a plate. To make the batter, in the same bowl, whisk together the remaining tempura mix and ¼ cup of cold water. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, working in batches, thoroughly coat the onion in the batter (letting any excess drip off) and add to the pan. Cook 1 to 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any excess oil and wipe out the pan.

Cook the mushrooms:
3 Cook the mushrooms:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the garlic; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the Worcestershire sauce and half the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until coated; season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

Toast the baguette:
4 Toast the baguette:

While the mushrooms cook, place the baguette on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 7 to 9 minutes, or until the edges are lightly browned. Transfer to a work surface.

Fry the eggs:
5 Fry the eggs:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Finish & plate your dish:
6 Finish & plate your dish:

To make the dressing, in a bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 ½ teaspoons of olive oil until well combined. Season with salt and pepper to taste. In a separate bowl, combine the endive, blue cheese, and walnuts; season with salt and pepper. Add enough of the dressing to coat (you may have extra). Toss to combine. Season with salt and pepper to taste. Spread the seasoned ricotta onto the cut sides of the toasted baguette. Top with the cooked mushrooms, fried eggs, onion rings, and parsley. Divide the tartines, salad, and any remaining onion rings between 2 dishes. Enjoy!

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Get This Recipe Delivered
1 Prepare the ingredients & season the ricotta:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the onion and cut into ¼-inch-thick rounds; separate into rings. Cut off and discard the mushroom stems; quarter the caps. Peel and roughly chop the garlic. Halve the baguette. Cut off and discard the endive root; separate the leaves. Roughly chop the walnuts. Roughly chop the parsley leaves and stems. Place the ricotta cheese in a bowl; drizzle with olive oil and season with salt and pepper to taste.

2 Make the onion rings:

In a bowl, combine the onion and 1 tablespoon of the tempura mix; season with salt and pepper and toss to coat. Transfer to a plate. To make the batter, in the same bowl, whisk together the remaining tempura mix and ¼ cup of cold water. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, working in batches, thoroughly coat the onion in the batter (letting any excess drip off) and add to the pan. Cook 1 to 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any excess oil and wipe out the pan.

Make the onion rings:
Cook the mushrooms:
3 Cook the mushrooms:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the garlic; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the Worcestershire sauce and half the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until coated; season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

4 Toast the baguette:

While the mushrooms cook, place the baguette on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 7 to 9 minutes, or until the edges are lightly browned. Transfer to a work surface.

Toast the baguette:
Fry the eggs:
5 Fry the eggs:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

6 Finish & plate your dish:

To make the dressing, in a bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 ½ teaspoons of olive oil until well combined. Season with salt and pepper to taste. In a separate bowl, combine the endive, blue cheese, and walnuts; season with salt and pepper. Add enough of the dressing to coat (you may have extra). Toss to combine. Season with salt and pepper to taste. Spread the seasoned ricotta onto the cut sides of the toasted baguette. Top with the cooked mushrooms, fried eggs, onion rings, and parsley. Divide the tartines, salad, and any remaining onion rings between 2 dishes. Enjoy!