Egg, Spinach, and Bacon Chutney Tartines


Fry eggs in the drippings that remain in the pan after cooking up a few slices for the unique chutney. This egg recipe would be terrific for breakfast, lunch or dinner.

Egg Spinach Bacon Chutney Tartines
Photo: Karla Conrad
Total Time:
30 mins
4 tartnes


  • 3 slices lower sodium, less fat bacon

  • ¼ cup thinly sliced onion

  • cup apple jelly

  • 2 tablespoon cider vinegar

  • 1 tablespoon maple syrup

  • 1 8-inch loaf baguette-style French bread (or 8-inch portion of a larger loaf)

  • 4 eggs

  • Salt (optional)

  • Ground black pepper (optional)

  • 1 5-6 ounce package fresh baby spinach


  1. Preheat oven to 350°F. For bacon chutney, in a large nonstick skillet cook bacon and onion over medium heat until bacon is crisp and onion is tender. Remove bacon and onion and drain on paper towels, reserving any bacon drippings in skillet. Finely chop bacon and onion. In a small saucepan combine jelly, vinegar, maple syrup, and chopped bacon and onion. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes; cool.*

  2. Meanwhile, bake bread about 5 minutes or until lightly browned and slightly crisp. Using a serrated knife, cut warm bread in half crosswise. Cut each piece in half horizontally so you have 4 portions.

  3. For fried eggs, heat the same skillet (with any bacon drippings) over medium heat. Break eggs into skillet. If desired, sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. If desired, turn the eggs and cook for 30 seconds more for over easy eggs.** Remove from skillet; keep warm. Add spinach to skillet; cook and stir just until wilted.

  4. To serve, top each baguette with wilted spinach and warm fried eggs. Drizzle with bacon chutney.


If you like, prepare the bacon mixture ahead and store in the refrigerator for up to 3 days.


If desired, make steam basted eggs instead of over easy. To do this, prepare eggs as directed, except cook eggs until edges turn white. Add 1 to 2 teaspoons water. Cover skillet; cook eggs for 3 to 4 minutes or until yolks begin to thicken but are not hard.



Nutrition Facts (per serving)

274 Calories
6g Fat
52g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 274
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 189mg 63%
Sodium 348mg 15%
Total Carbohydrate 52g 19%
Total Sugars 18g
Protein 11g
Vitamin C 11mg 55%
Calcium 71mg 5%
Iron 2.1mg 12%
Potassium 115mg 2%
Folate, total 92.7mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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