Egg, Spinach & Parm Flatbread

Who's ready for brunch? Me when I made these this past weekend! And hopefully you after reading how super easy and yummy these are. I guarantee they are eggactly what you're looking for...eggstra tasty...eggstraordinarily delicious? Okay that's all I've got.

Puns aside, I kind of get stuck in a rut sometimes with breakfast. I end up eating the same thing pretty much all week long, especially since I've started doing meal prep more. It gets a little boring, so on the weekends, when everything is a bit more leisurely and relaxed, I like to switch it up a bit and try something new (unless my husband is cooking, then I like to sit and do nothing).

This past weekend I decided to try a spin off of the ole egg sandwich classic. I used flatbread instead of English muffins, added spinach (because for some reason we have a Costco sized bag of spinach for just two people??), and topped it off with some freshly grated Parmesan cheese. Yum! The buttery, toasted flatbread combined with the egg and Parmesan was perfect; plus, it actually ended up being easy enough for a weekday rotation! I'll definitely be making this again soon - perhaps with sauteed mushrooms or grape tomatoes next time! Give it a try and let me know what you think in the comments below :)

Getting Started

Preheat your oven to 350 degrees F, and line a baking tray with parchment paper. While your oven is preheating, warm up a skillet over medium heat. Add enough olive oil to lightly coat the pan, and add your eggs once the pan is hot. Turn down to medium/low and cook to your desired hardness. Flip them once the egg whites are no longer translucent, unless you like yours sunny side up. I would like to note that I am not an expert on frying eggs, so if you need a little more guidance, these guys can help. I usually end up messing up the first batch, which my lovely husband still eats anyway.

While your eggs are cooking, lightly butter your flatbread and add your spinach. It may seem like a lot of spinach, but remember that it will cook down. Drizzle lightly with olive oil and sprinkle with salt and pepper.

Once your eggs are cooked to your liking, add them to your flatbread. Give them a light sprinkle of salt and pepper, and top with freshly grated Parmesan cheese. Bake in the oven for 10-12 min or until the spinach is wilted and the flatbread are toasty. Since the eggs are already cooked, make sure not to leave them in too long. You are really just cooking the spinach and toasting the flatbread.

Alternatively, if you don't want to cook the egg ahead of time, you can simply crack one over the top of the spinach (this takes some maneuvering to get the egg to stay on top), and bake them for about 15-18 min. I would only do this if you like your egg sunny side up. I tried them both ways and preferred cooking them ahead of time, but my husband liked it cooked all together.

Serve immediately, and enjoy!

Ingredients

4 mini flatbread (I use Stonefire mini naan, original - so good!)
4 eggs
2 cups baby spinach
4 tsp butter
Olive oil for drizzling and cooking your eggs
Salt and pepper to taste
Sprinkle of freshly grated Parmesan cheese for topping

Servings: 4

Looking for another flatbread recipe? How about this Herbed Flatbread Pizza with Artichoke Hearts and Sun Dried Tomatoes




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