Breakfast of champions: Tartine de rhubarbe

18 Dec

What do you do when you have freshly toasted Poilane sourdough bread:

and butter with Guerande salt crystals:

and a nearly finished pot of Bon Maman rhubarb jam:

Why you make a tartine of course!! Breakfast in France isn’t all croissants and pain au chocolats. It’s also crunchy toast slathered with salted butter and topped with homemade or nearly homemade jam.

Honestly, in the beginning I found it a bit weird to put jam on butter. But when I tried it it was sooo yummy. The mix of the salt crystals and the mild sweetness/tartness of the jam on crunchy toasted bread is heavenly. Melts in your mouth heavenly.

You should try it some time.

 

Now we are ready to face the cold Parisian streets and get into the heavy crowd of last minute Christmas shoppers.

Wish us luck.

 

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