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Fried Egg & Mushroom Tartines Fill 1 Created with Sketch.

with Onion Rings & Endive Salad

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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!