Egg, Prosciutto and Gruyere Tartine by The Dinner Club

Egg, Prosciutto and Gruyere Tartine

So, tartine… sounds all fancy, right? Well, don’t be afraid, it’s not that fancy. In fact, in this case, it’s real messy. Tartine is just a pretty way to say “open face sandwich.

And it actually turned out to be extremely flavorful and delicious. The Hubs definitely loved it. I have to admit that the prosciutto made it a bit too salty for me after a few bites, but that could just be a personal taste thing. I’m pretty sure cooking the prosciutto concentrated the saltiness a little as well since I’ve had plenty of prosciutti that wasn’t salty. Anyway, I think it’s worth a try. What’s really interesting is the layers of flavor. When you first bite into it mostly get the egg and the lemony spinach flavor, but as you chew you start to taste prosciutto and finally the gruyere. This would make a great brunch meal, too! Read moreimg_0882

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