Basted egg tartines with creamed mustard from Food & Wine Magazine, February 2020: The Innovators Issue (page 46) by Justin Chapple

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Notes about this recipe

  • Rinshin on January 31, 2020

    The sauce is quite sour and I like sour but probably back off a bit on amount of mustards or increase the sour cream. Used roughly cut baby spinach. Sprinkled Parmesan cheese on top which helped balance the sour taste from the sauce. Photo included.

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