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Soft-Boiled Egg Tartines with Green Mayonnaise

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).A tartine is a French open-faced sandwich; as you can imagine, it lends itself to improvisation. Here, the richness of the soft-boiled egg is cut by a bed of pungent, juicy-stemmed arugula. Between that and the bread is a perfectly balanced combination of mayonnaise and Greek yogurt, blended with more arugula and a mix of parsley, dill, mint, basil, and chives. It's not very often you can feel self-indulgent and virtuous at the same time.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, April 2013


  • 4 large eggs
  • 4 thick slices nutty whole-wheat bread, toasted
  • 1/4 cup extra-virgin olive oil
  • Green Mayonnaise
  • 1/2 bunch arugula, trimmed and large leaves torn
  • Coarse salt and freshly ground pepper
  • Sweet or smoked paprika (optional), for sprinkling


  1. Place eggs in a small saucepan and cover with 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat and rinse under cold water. Peel eggs.

  2. Brush each slice of bread with oil and spread with mayonnaise to taste. Top with arugula. Slice each egg in half and divide among tartines. Season with salt and pepper and sprinkle with paprika.

Cook's Notes

Alternatives: Substitute any succulent, assertive green -- watercress or purslane, for instance -- for the arugula.

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