Flatbreads with fried eggs and kale-white bean salad
Vegetarian, Soy Free
30 – 40 Minutes
These crisp flatbreads make a satisfying main course, but you can also cut them into smaller squares as a fun, fast appetizer for an impromptu party. Serve the kale salad on top or on the side. Runny fried eggs add creaminess as well as protein.
- 1 small bunch kale
- 1 tablespoon sherry vinegar
- 1 yellow onion
- 2 whole wheat flatbreads
- Italian cheese blend (mozzarella - provolone)
- 1 cup white beans
- Fresh thyme
- Peeled fresh garlic
- ½ teaspoon Aleppo chile flakes (optional)
- 2 pasture-raised organic eggs
Heat the oven; prep the kale
- Strip the kale leaves from their stems; coarsely chop the leaves.
Cook the onion
- Peel and thinly slice the onion.
Assemble and cook the flatbreads
While the flatbreads bake, prepare the salad.
Make the white bean-kale salad
- In a fine-mesh strainer, rinse the white beans.
- Strip the thyme leaves from their stems.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Add the beans to the bowl with the kale (do not wipe out the pan). Stir in as much Aleppo chile as you like. Season to taste with salt and pepper. Let stand while you fry the eggs.
Cook the eggs
Nutrition per serving: Calories 770, Protein: 32 g, Total Fat: 42 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 14 g, Cholesterol: 205 mg, Carbohydrates: 66 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 1100 mg
Contains: milk, wheat, eggs