Open Faced Gourmet Breakfast Sandwiches with Labneh, Ramps & Asparagus

Opened Face Breakfast Sandwich Recipe with Spring Vegetables

5 from 2 reviews

A recipe for tartines, or open faced gourmet breakfast sandwiches, topped with labneh and amazing spring produce like ramps and asparagus.


  • 1/2 tablespoon unsalted butter
  • 6 ramps
  • 3 spears purple or green asparagus
  • 2 slices of crusty bread
  • 4 ounces labneh
  • 2 hard boiled eggs, peeled and sliced
  • A few sprigs of dill, for garnish
  • Sea salt and fresh cracked pepper, for finishing


  1. Heat butter in a large saucepan.
  2. Sauté ramps on medium heat until browned, 4-5 minutes.
  3. Slice asparagus thinly lengthwise using a vegetable peeler. Set aside.
  4. Toast the bread. To make toast in the oven, turn on the broiler. Place sliced bread directly on the top rack of the oven. Broil 2 minutes on the first side and 1-2 minutes on the second side.
  5. Spread a generous layer of labneh onto toasted bread.
  6. Top with cooked ramps and sliced asparagus.
  7. Layer on hard-boiled eggs and few sprigs of dill for garnish.
  8. Top with a bit of salt and pepper.
  9. Serve immediately.

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