sautéed beef & onion brunch tartines

How To Make sautéed beef & onion brunch tartines

• 1

  Preheat oven to 450°F
• 2

  Place bread onto a sheet pan, brush the tops liberally with olive oil and sprinkle lightly with salt and a generous amount of minced garlic. Place in oven and bake for 3 to 5 minutes or until bread just begins to crisp and brown
• 3

  While bread is toasting make the Mortem by placing a tablespoon of olive oil into a small sauté pan over medium high heat, add the spinach, 1/8 teaspoon of salt, ¼ teaspoon of black pepper and ¼ teaspoon of minced garlic. Cook stirring frequently until spinach starts to wilt and brighten in color. (1-2 minutes). Place cooked spinach into a food processor, add vinegar, lemon juice, ½ teaspoon minced garlic and parmesan cheese, blend until well combined, add two tablespoons olive oil and continue blending until smooth. Set aside until needed
• 4

  Place a teaspoon olive oil into a large sauté pan over medium high heat, add onions to the pan and cook for 1 to 2 minutes or until translucent, season meat with ½ teaspoon each of salt and pepper, and add to pan in a single layer. Cook for 1 to 2 minutes more or until browned on one side, add Worcestershire sauce and cook an additional 30 second while stirring. (the meat should just be cooked through) Remove from heat and set aside
• 5

  Start assembling Tartines: Place about one quarter of the cooked beef mixture over top of each slice of toasted garlic bread then top each with about one quarter of the Mortem and Fontina cheese. Place back into the oven until cheese it well melted. While cheese is melting add the lime juice to the Pico de gallo and stir. In the meantime place the remaining olive oil into a sauté pan over medium heat, crack one egg at a time into the pan, once the egg whites start to set, carefully start spooning the hot oil over top until egg whites have set but egg yolks remain liquid. Remove from heat, sprinkle with salt and pepper. Top each tartine with a poached egg, then spoon about half a tablespoon of Pico de gallo over each, drizzle with some of the warm olive oil and serve.
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