Lang House Tartine Recipe

Lang House Tartine Cook’s note: We Americans are not well acquainted with tartines, but should incorporate them into our everyday breakfast or late-night fare. In France, a tartine is a slice of bread to which any number of toppings can be added.  Below is a tartine recipe that our guests and staff members L-O-V-E. The over-easy fried eggs are critical – when broken, the egg yolk seeps down into the toppings and bread. Yum!

The following is measured for four servings.

Herbed Goat Cheese

Note: This is best prepared the day before so that the flavors fully mature.
4 oz. log of good quality goat cheese (At the Lang House we use Vermont Creamery Goat Cheese)

½ tsp. Granulated Garlic
½ tsp. Granulated Onion
2 pinches of Kosher Salt
¼ tsp. freshly ground pepper
1 Tbsp. Minced Fresh Chives
1 Tbsp. Minced Fresh Parsley

Place goat cheese in the mixing bowl and sprinkle on the remaining ingredients.  Using a fork, mash and mix well. Place in covered container and refrigerate overnight. When ready to begin cooking, bring the herbed goat cheese to room temperature. Taste; adjust seasonings as needed.


8 oz. Cremini Mushrooms (de-stemmed, cleaned with a damp towel and sliced)
In a skillet, heat olive oil. When it shimmers, add a few sprinkles of dried thyme. Sauté mushrooms. Season with salt and pepper to taste. Keep warm.

8 oz. Spinach
Wilt spinach by placing a little bit of water and olive oil in a non-stick omelet pan and cover it with a pan of the similar size. Heat the water/oil and place the spinach on top. Cover and keep an eye on the heat; wilt and season to your taste. Keep warm.

Prepare your pans for frying eggs. We prefer using unsalted butter for the fat, but you can use olive oil.  Fry one or two eggs per slice of toasted bread. As you begin to fry eggs, toast one slice of bread per serving (thickness is up to you; we prefer slices on the thinner side). Place the toasted bread on a plate. Smear with the seasoned goat cheese. Add the sautéed mushrooms and wilted spinach. Carefully transfer the fried eggs to top off the dish. Salt and pepper and sprinkle with fresh herbs.

Bon appétit!