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

Vegetarian, Soy-Free

2 Servings, 540 Calories/Serving

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.

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Ingredients

  • 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

Ingredient IQ

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.”

Nutrition per serving

Instructions

1

Prep and cook the onion

Heat the oven to 400°F.
  • 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, start the flatbreads.

2

Assemble the flatbreads

  • Crack the eggs into separate small cups or mugs.
On a sheet pan, place the flatbreads side by side and brush the tops 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.
When the flatbreads are almost done, prepare the basil-lemon dressing and arugula salad

4

Make the basil-lemon dressing and arugula salad

  • Juice the lemon.
  • Strip the basil leaves from the stems; finely chop the leaves.
In a small bowl, stir together 1 tablespoon lemon juice, basil, and 1 to 2 tablespoons oil. Season the dressing to taste with salt and pepper.
In a medium bowl, toss the remaining arugula with as much dressing as you like. Set aside any remaining dressing for the flatbreads.

5

Serve

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

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