Flatbreads with goat cheese, soft-cooked eggs, and arugula
Vegetarian, Soy Free
20 – 30 Minutes
Precursors to pizza, flatbreads like these have been enjoyed in Italy since the 18th century. The arugula—both baked and fresh—provides a peppery backbone. If it seems strange to slide a raw egg on top of flatbread and then bake it, know that the two have perfectly synchronized cooking times. In less than half an hour, you’ll have a most sophisticated plate.
- 1 red onion
- 2 pasture-raised organic eggs
- 2 whole wheat flatbreads
- 3 ounces baby arugula
- 3 ounces crumbled goat cheese
- 1 lemon
- Fresh basil
Prep and cook the onion
- Peel and thinly slice the red onion.
While the onion cooks, crack the eggs and sprinkle the flatbreads with oil.
Assemble the flatbreads
- Crack the eggs into separate small cups or mugs.
Bake the flatbreads
While the flatbreads bake, prepare the dressing and salad.
Make the basil-lemon dressing and the arugula salad
- Juice the lemon.
- Strip the basil leaves from the stems; finely chop the leaves.
Once the flatbreads are ready, in a medium bowl, toss the remaining arugula with as much dressing as you like. Reserve any remaining dressing for the flatbreads.
Nutrition per serving: Calories: 630, Protein: 24 g, Total Fat: 41 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3 g, Saturated Fat: 14 g, Cholesterol: 260 mg, Carbohydrates: 49 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 900 mg
Contains: milk, wheat, eggs