A flatbread recipe that is easy enough to whip up as a weeknight dinner and elegant enough to impress guests at your next cocktail party with a runny yolk that doubles as performance art upon slicing.
Ingredients
| rustic flatbreads (preferably whole grain) |
2 thin
|
| olive oil |
2 tbsp
|
| pear, thinly sliced |
1 medium
|
| baby spinach | 1/2 cups |
| fried eggs |
4 large
|
| parmesan cheese, shredded |
¼ cup
|
| salt and pepper |
to taste
|
Directions
- PREHEAT oven to 400°. PLACE the flatbread on a baking sheet. BAKE 2 minutes, then REMOVE from oven.
- SPREAD 1 tablespoon olive oil over each flatbread, then TOP with equal amounts of pear, spinach, and eggs. SPRINKLE with parmesan cheese. SEASON with salt and pepper.
- BAKE 5-8 minutes until the cheese is melted. SERVE!