For lunches on our days off I usually make some sort of salad or a tartine otherwise called an open sandwich or perhaps bruschetta. And sometimes at work in the weekend I make a breakfast version for Mike and myself after gathering a few ingredients from stallholders. What’s essential is that the bread is great quality. If the bread is very fresh I don’t toast or grill it but that’s a personal preference. Most of the time I use our French buckwheat loaf, sourdough or ciabatta. Of course it goes without saying that the toppings also must be excellent quality.
This simple breakfast tartine is one of our favourites on a Saturday or Sunday morning at work with the first coffee of the day – buckwheat bread still warm from the oven, streaky bacon from Marty and a really fresh free range egg from Carl of Nature’s Corner. Marty cooks everything for us on his grill. Yum!!