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.
- 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.”
Prep and cook the onion
- Peel and thinly slice the red onion.
While the onion cooks, start the flatbreads.
Assemble the flatbreads
- Crack the eggs into separate small cups or mugs.
Bake the flatbreads
When the flatbreads are almost done, prepare the basil-lemon dressing and arugula salad
Make the basil-lemon dressing and arugula salad
- Juice the lemon.
- Strip the basil leaves from the stems; finely chop the leaves.
In a medium bowl, toss the remaining arugula with as much dressing as you like. Set aside any remaining dressing for the flatbreads.
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