20M Total Time
10M Prep Time
A flatbread recipe that is easy enough to whip up as a weeknight dinner and elegant enough to impress guests at your next cocktail party with a runny yolk that doubles as performance art upon slicing.
Preheat oven to 400° Place the flatbread on a baking sheet. Bake 2 minutes, then remove from oven.
Spread 1 tablespoon olive oil over each flatbread, then top equal amounts of pear, spinach and eggs. Sprinkle with parmesan cheese. Season with salt and pepper.
Bake 5-8 minutes, until cheese is melted. Serve!
- 2 thin rustic flatbreads (preferably whole grain
- 2 Tbsp olive oil
- 1 medium pear, thinly sliced
- ½ cup baby spinach
- 4 large fried eggs
- ¼ cup parmesan cheese, shredded
- to taste salt and pepper
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.