Flatbreads with goat cheese, soft-cooked eggs, and arugula

Vegetarian, Soy Free

2 Servings, 630 Calories/Serving

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.

Ingredients

  • 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

Instructions

1

Prep and cook the onion

Heat the oven to 400ºF.
  • Peel and thinly slice the red onion.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to caramelize, 8 to 10 minutes.
While the onion cooks, crack the eggs and sprinkle the flatbreads with oil.

2

Assemble the flatbreads

  • Crack the eggs into separate small cups or mugs.
On a sheet pan, place the flatbreads side by side and sprinkle lightly with oil. Spread the onion evenly over the flatbreads, leaving a ½-inch border around the edges, and top with about one-third of the arugula (set aside the remaining two-thirds for the salad). Slide 1 egg onto each flatbread, season with salt and pepper, and sprinkle with the goat cheese.

3

Bake the flatbreads

Bake until the crust is crisp, the egg whites have set, and the yolks are slightly runny, 12 to 15 minutes.
While the flatbreads bake, prepare the dressing and salad.

4

Make the basil-lemon dressing and the arugula salad

  • Juice the lemon.
  • Strip the basil leaves from the stems; finely chop the leaves.
In a small bowl, stir together the basil, 1 tablespoon lemon juice, and 1 to 2 tablespoons oil. Season the dressing to taste with salt and pepper.
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.

5

Serve

Transfer the flatbreads to individual plates and drizzle with any remaining dressing. Top with the salad and serve.

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

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