Baked Egg Bruschetta Flatbread

2
30 minutes
15 minutes
Recipe developed for BC Egg by Healthy with Kelsey

Baked eggs come together with bright, fresh bruschetta ingredients in this flatbread, perfect for lunch!

Ingredients

Herb Olive Oil

  • ¼ cup extra virgin olive oil
  • 1 tbsp fresh oregano (chopped)
  • 1 tbsp fresh thyme (chopped)
  • Salt and pepper (to taste)

Bruschetta

  • 1 cup tomatoes (finely diced)
  • ½ cup white onion (finely diced)
  • ¼ cup fresh basil (coarsely chopped)
  • 1 tbsp garlic clove (finely diced)
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper (to taste)

Flatbread

  • 400g fresh pizza dough (room temperature) (see note)
  • 2 eggs
  • Fresh basil for garnish
  • Balsamic glaze for drizzle

Instructions

  1. Pre-heat oven to 500°F (260°C). Line a baking sheet with parchment paper; set aside.
  2. Whisk together ingredients for Herb Olive Oil, mixing well. Set aside.
  3. Roll out flatbread dough on a lightly floured surface. Stretch the dough into a rectangle and place onto the baking sheet.
  4. Brush a layer of the herb olive oil mixture over the dough and bake for 10 minutes or until the dough is lightly golden.
  5. While the flatbread dough bakes, in a large bowl, prepare bruschetta mix by adding together tomatoes, onion, basil, garlic, lemon juice, garlic powder, onion powder, salt and pepper and any leftover herb olive oil.
  6. Remove dough from the oven and reduce the temperature to 425°F (220°C).
  7. Using a slotted spoon, sprinkle bruschetta mix over partially baked flatbread crust.
  8. Make two small openings in the bruschetta mixture and crack an egg into each well. Return the flatbread to the oven and bake for 18-20 minutes, or until eggs are cooked through.
  9. Garnish with fresh basil leaves and drizzle with balsamic glaze. Serve warm.

 

Notes

Short on time? Use naan bread instead of pizza dough!

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