Flatbreads with goat cheese, soft-cooked eggs, and arugula
20 – 30 Minutes
Peppery arugula two ways—both baked and fresh—gives backbone to these vegetarian flatbreads, made luscious with runny baked eggs on top.
In your bag
- 1 red onion
- 2 pasture-raised organic eggs
- 2 whole wheat lavash flatbreads
- 3 ounces baby arugula
- 1/3 cup crumbled goat cheese
- 1 lemon
- 3 or 4 sprigs fresh basil
According to food authority Harold McGee, arugula, known in Great Britain as rocket, gets its name from the Latin roc, meaning “harsh” or “rough.” In On Food and Cooking, McGee writes, “Even the briefest cooking will inactivate their protection-generating enzymes and turn them into tame greens.”
Protein: 17g (34% DV), Fiber: 5g (20% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 8g (40% DV), Cholesterol: 180mg (60% DV), Sodium: 550mg (23% DV), Carbohydrates: 37g (12% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat