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Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter

Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter

There is nothing that transports me to a sunny table in the 11th arrondissement faster than thinly sliced Jambon de Paris on good bread. Here, we give the classic bistro tartine a California twist with a whipped avocado-Dijon butter, vibrant shaved spring radishes, and my absolute favorite—a perfectly jammy egg. It's the ultimate lunch to pair with a chilled glass of natural Gamay.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 12 minutes
2
easy
lunchsnack
tartinejambon de parisradishesbistro lunch+1

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Timeline

22 minutes
0m10m20m
Boil Water
5m
Cook Eggs
7m
Whip Avocado Butter
5m
Dress Radishes
4m
Toast Sourdough
5m
Assemble Tartines
5m

Ingredients

  • 2 large Eggs(Ideally at room temperature)
  • 2 thick slices Rustic sourdough bread(Cut about 3/4-inch thick)
  • 2 tbsp Cultured butter, softened(Take it out of the fridge an hour before)
  • 1/2 Ripe avocado(Should yield gently to pressure)
  • 1 tbsp Whole grain Dijon mustard
  • 1 bunch Mixed spring radishes(French Breakfast or Watermelon radishes are beautiful here)
  • 1 tbsp Grapefruit juice(Freshly squeezed)
  • 1 tbsp Extra virgin olive oil(Divided use)
  • 4-6 slices Jambon de Paris(About 3 oz total; very thinly sliced)
  • 1 tbsp Fresh chives, finely chopped
  • to taste Flaky sea salt(I love Maldon for this)
  • to taste Black pepper(Freshly cracked)

Instructions

  1. 1

    Bring a small saucepan of water to a gentle boil over medium-high heat. Meanwhile, prepare a small bowl filled with ice water.

    5 min

    Tip: Make sure your saucepan has enough water to completely submerge the eggs.

  2. 2

    Using a slotted spoon, gently lower 2 large eggs into the boiling water. Cook for exactly 6 and a half minutes for that perfect jammy center. When the time is up, transfer them immediately to the ice bath to stop the cooking.

    7 min

    Tip: If your eggs are straight from the fridge, add 30 seconds to the cooking time.

  3. 3

    While the eggs are bubbling away, mash 1/2 ripe avocado and 2 tbsp cultured butter, softened in a small bowl until mostly smooth and creamy. Stir in 1 tbsp whole grain Dijon mustard and 1 pinch flaky sea salt. This whipped magic is our California answer to the classic bistro smear.

    5 min

    Tip: It's okay if there are a few little lumps of avocado; we love the texture.

  4. 4

    Using a mandoline or a very sharp knife, thinly slice 1 bunch mixed spring radishes into beautiful translucent coins. Toss them lightly in a bowl with 1 tbsp grapefruit juice, 1 tsp extra virgin olive oil, and 1 pinch flaky sea salt.

    4 min

    Tip: Grapefruit juice provides a brilliant, slightly bitter acidity that cuts through the richness of the ham and avocado perfectly.

  5. 5

    Heat the remaining 2 tsp extra virgin olive oil in a large skillet over medium heat. Toast 2 thick slices rustic sourdough bread until golden and crisp on both sides, about 2 minutes per side. We want a sturdy base that crackles when you bite into it.

    5 min

    Tip: You can also rub a halved garlic clove lightly over the toast right when it comes out of the pan, if you're feeling cheeky.

  6. 6

    Let's build! Smear the avocado-Dijon butter generously over the warm toast. Drape 4-6 slices Jambon de Paris in gentle, ribbon-like folds over the butter. Top with the bright, citrusy radishes. Peel the cooled eggs, slice them in half, and nestle two halves onto each tartine. Finish with 1 tbsp fresh chives, finely chopped, 1 pinch black pepper, and a final sprinkle of 1 pinch flaky sea salt.

    5 min

    Tip: Draping the ham rather than laying it flat gives the tartine height and makes it feel undeniably elegant.

Chef's Notes

You can find excellent Jambon de Paris at a good deli or French butcher, but a high-quality unsmoked, thinly sliced baked ham will work beautifully in a pinch. If you end up with extra avocado-mustard butter, do yourself a favor and melt it over warm fingerling potatoes later!

Frequently Asked Questions

How long does Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter take to make?

Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter takes about 22 minutes total. That includes 10 minutes of prep and 12 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter?

The main ingredients are: Eggs, Rustic sourdough bread, Cultured butter, softened, Ripe avocado, Whole grain Dijon mustard, Mixed spring radishes, Grapefruit juice, Extra virgin olive oil, Jambon de Paris, Fresh chives, finely chopped, Flaky sea salt, Black pepper.

What type of meal is Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter?

Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter is categorized as: lunch, snack.