In the excellent book, An Everlasting Meal, Tamar Adler waxes lyrical about eggs. "For my taste...an egg can turn anything into a meal and is never so pleased as when it is allowed to do so." I find this sentiment hits home with me and many of my favorite meals are my favorites because they include the addition of a crispy fried, gently poached, or slowly scrambled eggs.
The elements of this meal are all satisfying each on their own. Grilled, buttered sourdough, a rough sautée of salty bacon and fresh cabbage, and flash fried egg, crispy and golden around the edges. Each on their own are wonderful, when combined you have the most satisfying meal that works equally well from breakfast to a midnight snack.
After tossing the cabbage in the bacon fat, I added lots of lemon zest and fresh herbs. The feta here was a great addition, adding a salty bite. The addition of a generous dousing of chalula hot sauce completed the combination. When you start eating it, it quickly devolves into a wonderful mess and has you toasting another piece of bread to sop up any leftover morsel that you might have missed. Immensely satisfying, deeply flavorful, this tartine has become my favorite use of an egg in recent memory.
Bacon and Purple Cabbage Tartines with Crispy Eggs and Feta
- 3 anchovies
- 2 cloves of garlic, finely chopped
- 1 head of purple cabbage, finely shredded
- juice and zest from 1 lemon
- 1 cup of flat leaf parsley, and thyme, finely chopped
- 2 slices of sourdough or crusty bread per person, toasted and rubbed with garlic
- 1/4 cup feta cheese, crumbled
- 2 eggs per person
- Hot sauce to taste
Heat some olive oil in a large ceramic Le Creuset pan. Add anchovies and stir them until they are broken up. Add bacon and cook until it is brown and starting to crisp, about 5-6 minutes over medium high heat. Add garlic and cook for a minute. Add cabbage and salt and pepper. Toss and sautée for 3 minutes. Add zest and lemon juice and about 1/4 of a cup of water. Cover and turn heat to low. Simmer for about 10 minutes or until the cabbage is soft.
Toast the bread and rub with a piece of cut garlic. Crumble the feta. Heat 1 tablespoon of vegetable oil in a non-stick frying pan.
Once the cabbage is soft, add the fresh herbs and toss.
Crack two room temperature eggs into a bowl. When the oil in the frying pan is very hot, slide the eggs in. Cook until the edges brown and crisp.
Top bread with cabbage and bacon mixture. Crumble the feta over the cabbage. Top with the egg and more chopped fresh herbs and a good dousing of your favorite hot sauce.