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Sunny-Side-Up Egg and Baby-Spinach Flatbread

Sunny-Side-Up Egg and Baby-Spinach Flatbread

It's as simple as it looks, but there's nothing one-dimensional about this ingenious 15-minute dish. Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand. Prefer it zesty? Add some hot sauce.

Whole Living, May 2012 http://www.marthastewart.com/176706/sunny-side-egg-and-baby-spinach-flatbread
5
Rated
100100(1)1
  • Yield Serves 2

Ingredients

    • 1 (10-inch) whole-wheat flatbread
    • 2 tablespoons extra-virgin olive oil
    • 4 cups baby spinach
    • 1/8 small red onion, thinly sliced
    • 1 tablespoon lemon juice
    • Coarse salt and ground black pepper
    • 3 large eggs

Directions

  1. Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.
  2. Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.

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