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Brunch Tartine w/ Ricotta and Smoked Salmon

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serves: 4

These open-faced rustic sandwiches of crusty sourdough bread, whipped ricotta, fluffy eggs and delicate smoked salmon are the perfect brunch entree for spring.


4 slices crusty sourdough bread, lightly toasted

1 c. whole milk ricotta

zest of 1 lemon

4 large eggs

1 t. butter

1t. fresh chives, minced

4 whole chives for garnish

6 oz. smoked salmon, thinly sliced

1 T capers, drained

coarse kosher salt

To Prepare

In a small bowl whip ricotta, a pinch of salt and lemon zest together and set aside.

Prepare scrambled eggs by whisking together the eggs with 1 tablespoon water and 1/4 teaspoon salt. Heat a medium skillet over medium-high heat. Add butter to pan. When melted, add eggs and stir with spatula until eggs are cooked and no longer liquid. Add minced chives to eggs and set aside.

To assemble, place bread slices on a platter. Spread a heaping tablespoon of ricotta mixture on the bread. Add scrambled eggs, then top with 2 slices of smoked salmon.



To Serve

Serve tartines on a platter, warm, garnished with capers and fresh sprigs of chive.

Pair with Laroche le Petit Chardonnay.


Eddie's Recipe Tip:

Eddie's Tip: For a delicious variation, try topping ricotta and eggs with prosciutto and fresh avocado.