Recipes and Cooking Egg, Spinach, and Bacon Chutney Tartines 2.0 (1) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 21, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 30 mins Servings: 4 Yield: 4 tartnes Jump to Nutrition Facts Ingredients 3 slices lower sodium, less fat bacon ¼ cup thinly sliced onion ⅓ 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 Directions 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.* 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. 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. To serve, top each baguette with wilted spinach and warm fried eggs. Drizzle with bacon chutney. *Tip: If you like, prepare the bacon mixture ahead and store in the refrigerator for up to 3 days. **Tip: 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. icon 30-minute Rate it Print Nutrition Facts (per serving) 274 Calories 6g Fat 52g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.