In order to bring you the best organic produce, some ingredients may differ from those depicted.
Flatbreads with goat cheese, soft-cooked eggs, and arugula
2 Servings, 540 Calories/Serving
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
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
Wash produce before use
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.