Classic European flavors come together in these light open faced sandwiches that are the perfect go-to for a spring brunch.
For her: Poached bacalao, white bean, roasted garlic and parsley tartine
Soak bacalao (salt cod) in water overnight changing water twice. Wrap whole garlic drizzled with olive oil in foil and roast in oven. Heat up milk with (onions + bay leaf + peppercorns) and poach bacalao in it. Flake cod into large pieces, and add to cooked white beans in a bowl. Whisk in a bowl (chopped parsley + squeezed roasted garlic + black pepper + olive oil) and mix with fish and beans. Grill ciabatta toast and top with the mixture.
For him: Garlic parsley buttered girolles, oozy egg and parmesan tartine
Boil egg in water for 6-7 mins until oozy. Mix together chopped (parsley + garlic + salt + pepper) with butter. Heat the butter in a pan with a drizzle of olive oil, and throw in torn girolle mushrooms. Saute until fragrant and tender, but still retaining texture. Spread over grilled ciabatta toast, top with broken egg and parmesan shavings.
For her: Poached bacalao, white bean, roasted garlic and parsley tartine
Soak bacalao (salt cod) in water overnight changing water twice. Wrap whole garlic drizzled with olive oil in foil and roast in oven. Heat up milk with (onions + bay leaf + peppercorns) and poach bacalao in it. Flake cod into large pieces, and add to cooked white beans in a bowl. Whisk in a bowl (chopped parsley + squeezed roasted garlic + black pepper + olive oil) and mix with fish and beans. Grill ciabatta toast and top with the mixture.
For him: Garlic parsley buttered girolles, oozy egg and parmesan tartine
Boil egg in water for 6-7 mins until oozy. Mix together chopped (parsley + garlic + salt + pepper) with butter. Heat the butter in a pan with a drizzle of olive oil, and throw in torn girolle mushrooms. Saute until fragrant and tender, but still retaining texture. Spread over grilled ciabatta toast, top with broken egg and parmesan shavings.
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