Indulge in our delightful recipe for Gluten-Free Benedictine Tartine. Enjoy the perfect combination of gluten-free bread, creamy avocado, smoked salmon, and poached eggs for a truly delicious gluten-free culinary experience.
Preparation
15
min
Cooking
5
min
Portion
4
Ingredients
- 16 asparagus spears, cut in half lengthwise and widthwise
- 15 ml (1 tbsp) olive oil
- 125 ml (½ cup) grated Tex-Mex cheese
- 4 large eggs
- 15 ml (1 tbsp) white vinegar
- 4 slices gluten-free bread, toasted (Queen St. Bakery's "Classic Chia" gluten-free bread)
- 15 ml (1 tbsp) Dijon mustard
- Pepper and salt to taste
Edamame Guacamole
- 2 ripe avocados
- 250 ml (1 cup) frozen shelled edamame, thawed
- The juice of 1 lime (or 30 ml / 2 tbsp)
- ½ green onion, finely chopped
- 5 ml (1 tsp) sriracha sauce
- Pepper and salt, to taste
Preparation
- Bring water to a boil in a saucepan.
- Prepare the edamame guacamole from TeamNutrition.
- In a saucepan over high heat, cook asparagus in a drizzle of olive oil for about 4 minutes or until toasted. Top with cheese, let melt and set aside.
- Pour vinegar into boiling water.
- Reduce heat of water to medium until slightly simmering.
- Break an egg into a bowl, taking care to keep the yolk intact. Carefully drop the egg into the water and swirl with a fork to keep the white around the yolk. Repeat with remaining eggs and cook for 2 minutes or until white is firm.
- Gently remove each egg from water with a large spoon. Set aside.
- Assemble the tartine: Spread each slice of toast with Dijon mustard, place the edamame guacamole, asparagus au gratin and a poached egg on top. Season with pepper and salt and enjoy.
Registered Dietitian Nutritionist in Montreal
