Farm Egg and Kale Tartines

"Recipe courtesy Chez Fonfon, Birmingham, AL"
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Ready In:
4 tartines


  • Egg Salad

  • 9 farm eggs
  • 1 shallot, minced
  • 1 tablespoon chopped fresh chervil
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon whole grain mustard
  • 1 lemon, juice of
  • 3 tablespoons aioli
  • salt & freshly ground black pepper
  • Carrot-Cider Vinagrette

  • 2 shallots, minced
  • 12 cup diced carrot
  • 14 cup cider vinegar
  • 2 tablespoons whole grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 cup extra-virgin olive oil
  • salt & freshly ground black pepper
  • 12 lb tuscan kale, leaves coarsely chopped
  • salt & freshly ground black pepper
  • 2 slices sourdough bread (Chez Fon Fon uses wild-yeast sourdough)
  • 2 radishes, thinly sliced


  • For the egg salad:

  • Bring a pot of water to a simmer and gently place the eggs into the pot. Cook the eggs for 7 1/2 minutes. Immediately use a slotted spoon to transfer the eggs to a container of ice water to stop them from cooking any further.
  • When completely cooled, peel the eggs and coarsely chop them. Place in a large bowl and add the shallot, chervil, chives, mustard, lemon juice and aioli. Toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
  • For the carrot-cider vinaigrette:

  • In a large bowl, combine the shallots, carrot, vinegar, mustard and thyme. Allow the ingredients to stand for about 10 minutes. Slowly whisk in the oil. Add salt and pepper to taste.
  • To serve:

  • Toss the kale with some of the vinaigrette. Season with salt and pepper if needed.
  • Toast the bread over a medium-hot grill. Spread a generous layer of the egg salad over the toast, then top it with some of the kale slaw. Cut into four pieces and garnish with the radishes.

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Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
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