Egg, Spinach, and Bacon Chutney Tartines
- Preheat oven to 350 degrees 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.
From the Test Kitchen
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 (Egg, Spinach, and Bacon Chutney Tartines)
- Per serving:
- 274 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 189 mg chol. ,
- 348 mg sodium ,
- 52 g carb. ,
- 1 g fiber ,
- 18 g sugar ,
- 11 g pro.