{"id":5709,"date":"2026-05-07T17:41:20","date_gmt":"2026-05-07T17:41:20","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5709"},"modified":"2026-05-07T17:41:20","modified_gmt":"2026-05-07T17:41:20","slug":"recipe-of-the-month-breakfast-tartine-with-fresh-tomato-sauce-verte-on-english-muffin","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-breakfast-tartine-with-fresh-tomato-sauce-verte-on-english-muffin\/","title":{"rendered":"Recipe of the Month: Breakfast Tartine with Fresh Tomato & Sauce Verte on English Muffin"},"content":{"rendered":"\n
\"Breakfast<\/a><\/figure>\n\n\n\n

After nearly two years of development, we launched Organic English Muffins<\/a> this spring. Made with sour white starter and a blend of organic white and whole wheat flours, they inspired this tasty egg sandwich. I\u2019ve always loved tartines, open-faced sandwiches that let each ingredient shine while making a simple meal. Crisp bacon, fresh heirloom tomatoes, lightly scrambled eggs and bright sauce verte pair well with the muffins\u2019 mild tang and chewy bite. Serve with a lightly dressed salad, sliced fruit, or pan-roasted potatoes.\u00a0\u00a0<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Makes 4 servings<\/p>\n\n\n\n

Printable PDF<\/a><\/strong> of this version here.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

\u00bd cup spinach leaves <\/p>\n\n\n\n

2 Tbsp fresh dill <\/p>\n\n\n\n

2 Tbsp fresh tarragon <\/p>\n\n\n\n

2 Tbsp fresh basil <\/p>\n\n\n\n

4 Tbsp fresh chives <\/p>\n\n\n\n

1\u00bd tsp fresh garlic, finely chopped <\/p>\n\n\n\n

2 Tbsp fresh lemon juice (\u00bd lemon) <\/p>\n\n\n\n

\u2153 cup extra virgin olive oil <\/p>\n\n\n\n

4 slices Hemplers\u2019 smoky bacon <\/p>\n\n\n\n

4 Macrina English Muffins<\/a>, each cut in half\u00a0<\/p>\n\n\n\n

8 slices (8 oz) cheddar cheese <\/p>\n\n\n\n

3 large heirloom tomatoes, sliced \u00bc inch thick <\/p>\n\n\n\n

4 large eggs <\/p>\n\n\n\n

2 Tbsp unsalted butter<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

In a blender, combine spinach leaves, dill, tarragon, basil, chives, garlic and lemon juice. With blender running, add olive oil and blend until smooth and bright green. If you prefer it thinner, add a touch more olive oil. Season with salt and pepper. Add a little more lemon juice, if needed, to balance the herbs. Set aside. Sauce verte stays nicely in the refrigerator for up to 1 week. <\/p>\n\n\n\n

Preheat oven to 325\u00b0F. Line a rimmed baking sheet with parchment paper. Set aside. <\/p>\n\n\n\n

In a large cast-iron or nonstick skillet over medium heat, cook bacon, turning every 2 minutes, until bacon is browned and crisp. Remove and place on a paper towel to absorb fat and cool. <\/p>\n\n\n\n

Pour off excess rendered fat, leaving a thin layer in the pan. With the pan still over medium heat, saut\u00e9 4 muffin halves in the remaining bacon fat, toasting on both sides. Place cut side up on the lined baking sheet and repeat with remaining 4 muffin halves. <\/p>\n\n\n\n

Place a slice of cheddar cheese on each half. Place the baking sheet in the oven to melt cheese, 2 to 3 minutes. Remove from oven. <\/p>\n\n\n\n

Crumble \u00bd slice bacon over each muffin half. Top with 2 slices of tomato and a light sprinkle of salt. <\/p>\n\n\n\n

Crack eggs into a medium bowl and mix well with a fork to combine. Warm the skillet used earlier over medium heat and melt butter. Add eggs and season with a light sprinkle of salt and pepper. Using a spatula, gently push and fold the eggs, being careful not to overcook them. They should be soft and just set so they stay tender on the tartines. <\/p>\n\n\n\n

Top muffin halves with equal amounts of eggs and a dollop of sauce verte. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

After nearly two years of development, we launched Organic English Muffins this spring. Made with sour white starter and a blend of organic white and whole wheat flours, they inspired this tasty egg sandwich. I\u2019ve always loved tartines, open-faced sandwiches … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5709","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nRecipe of the Month: Breakfast Tartine with Fresh Tomato & Sauce Verte on English Muffin - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-breakfast-tartine-with-fresh-tomato-sauce-verte-on-english-muffin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Breakfast Tartine with Fresh Tomato & Sauce Verte on English Muffin - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"After nearly two years of development, we launched Organic English Muffins this spring. 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