Flatbreads with fried eggs and kale-white bean salad
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.
In your bag
- 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
Calories 770, Protein: 32 g, Fiber: 12 g, Total Fat: 42 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 14 g, Cholesterol: 205 mg, Sodium: 1100 mg, Carbohydrates: 66 g, Added Sugar: 0 g.
Contains: Milk, Eggs, Wheat