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Tartine with Poached Egg

Kristina Navarro

Chef demonstration
All seasons

Download the full recipe + market shopping list.


  • 1-inch slice of artisan bread (ciabatta, sourdough, baguette, etc.)
  • Underground Meats Nduja Spreadable Salami
  • Small handful of your favorite microgreens
  • 1 egg, poached
  • Drizzle of honey
  • 2 tablespoons of white vinegar for poaching



For the tartine:

  1. Spread Nduja onto a 1-inch piece of ciabatta. Top with a small handful of microgreens. 
  2. Gently place a poached egg on top of the microgreens and drizzle with honey. Serve immediately.

To Poach an Egg:

  1. Bring a large pot of water to a boil. Turn down the heat so that the water is slightly simmering and so that there are not large bubbles breaking the surface.
  2. Crack an egg into a ramekin.
  3. Stir 2 tablespoons of vinegar into the water. Continue to stir quickly in a circular motion to create a vortex. 
  4. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
  5. Carefully, remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. 
  6. Handle gently and serve immediately.

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