Sausage and Egg Flatbread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
With its lemony arugula garnish, this light entrée would be good for brunch or Sunday supper. Ingredients:
1 (11-ounce) can refrigerated french bread dough |
2 teaspoons cornmeal |
2/3 cup chopped onion |
1 (4-ounce) turkey italian sausage, casing removed, crumbled |
1/2 cup (2 ounces) shredded fontina cheese |
6 large eggs |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
2 cups arugula |
2 teaspoons fresh lemon juice |
1 teaspoon extra-virgin olive oil |
Directions:
1. Preheat oven to 400°.
2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Cut the dough crosswise into 2 equal portions. Roll each portion into a 15 x 6-inch rectangle on a lightly floured surface. Place each rectangle on a baking sheet sprinkled with 1 teaspoon cornmeal.
3. Heat a nonstick skillet over medium heat. Add onion and turkey Italian sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Divide sausage mixture evenly between rectangles, spreading evenly down length of dough, leaving a 1/4-inch border on each; top each rectangle evenly with 1/4 cup cheese. Bake at 400° for 10 minutes or until lightly browned. Remove from oven. Break 3 eggs onto each flatbread, spacing evenly lengthwise; sprinkle evenly with salt and freshly ground black pepper. Bake an additional 5 minutes or until eggs are set. Turn oven off; leave flatbreads in oven with oven door closed for 4 minutes or until desired degree of doneness. Remove from oven.
4. Combine arugula, fresh lemon juice, and extra-virgin olive oil; toss. Arrange arugula mixture evenly over flatbreads. Cut each flatbread crosswise into 3 squares; serve immediately.
|
|