Between smelling fish at Sassoon Docks and visiting live chickens at Chor Bazaar, Le Pain Quotidien (LPQ) founder Alain Coumont found time to break bread with bpb + 10, during his week-long Mumbai schedule.

At an 8 am tartine-making workshop (yes, 8 am!) held yesterday exclusively for our subscribers, the Belgium-based founder told us many things: what to do when your entire house party budget is spent on booze, why we need to own a pet chicken – he does! – and the rumoured enmity between Mumbaikars and anchovies. All this while teaching us how to prepare yummy open-faced sandwiches topped with mozzarella, ripe tomatoes, parma ham, asparagus and more. Live demos included how to undress a tartine and deseed black olives with your tongue. Tres sexy!

For those who missed the role call, bpb buttered up Alain into sharing the recipe for LPQ's delish egg salad tartine. bpb Breakfast, indeed!

Egg Salad and Caper Tartine

Serves: 4

Ingredients 4 wheat bread slices
6 eggs  
50 gms cucumber
50 gms red radish
75 gms olives
25 gms capers
5 gms pepper
75 gms lettuce iceberg
75  gms lettuce lollo rosso
75  gms lettuce rocket
10 gms parsley
120 ml olive oil extra virgin
30 gms butter

Method

Pre Preparation time required: 20 minutes

Prepare the egg salad by mixing sliced eggs, olive oil, crushed pepper and chopped parsley. Clean the lettuce and shred by hand into small pieces and refresh them in ice water. Slice thin the red radish and cucumber and keep aside.

Preparation time required: 10 minutes

Take the wheat bread and spread butter over it. Place the egg salad over the bread. Take the tartine on a board, slice into five triangles. Garnish with drizzle of extra virgin olive oil and  capers. Place tartine on the plate and garnish the plate with mesclun ,radish, cucumber, olives and parsley.