Sometimes you just need to kick your breakfast up a notch. These spring breakfast flatbreads are a great option if you are getting bored of the same old breakfast rotation. Mozzarella cheese, fresh asparagus, ham and a runny egg top these delicious flatbreads, making it a filling breakfast, lunch, or brunch option. These flatbreads are easy enough to prep for the week, and cute enough to serve to guests.
Course Appetizer, Breakfast, brunch, lunch, Main Course
Keyword flatbreads, overeasy eggs
Prep Time 10minutes
Cook Time 15minutes
4Premade flat bread or pizza CrustI used one full sheet of the Brooklyn Bred pizza crust
3/4cupfat free mozzarellaI used Kraft
4ozhamI used Boars Head
4eggsI used Egglands Best
olive oil spray
everything bagel seasoning (optional)
Preheat the oven to 425F.
Trim the woody ends off the asparagus, and then chop the asparagus into pieces (about 1"-2" in length).
Steam the asparagus. To do this quickly, add them to a bowl with about 1/4 cup of water. Cover the bowl with plastic wrap tightly. Microwave for about 5 minutes. Remove from the microwave and keep the bowl covered on the counter as you prep the other ingredients.
Spray the top of the flatbread with olive oil spray.
Sprinkle the cheese evenly on the top.
Top evenly with the steamed asparagus pieces.
Roll the ham up and then thinly slice the rolls to form ribbons. Add the ham evenly to the top of the asparagus.
Chop the scallion and sprinkle it evenly on top.
Form small wells in the ingredients in order to make an opening for each egg to sit in.
Crack the eggs in a small bowl, and add an egg to each well.
Sprinkle the eggs with everything bagel seasoning (if you are using that), or just kosher salt and black pepper to taste.
Bake for 15 minutes or until the eggs are cooked to your liking (15 minutes will result in a medium runny egg).
If you plan on storing these and reheating them throughout the week, I advise undercooking the eggs a bit so that when you reheat them, the eggs do not become overcooked. If serving right away, bake the eggs to your desired liking.
Slice into 4 equal portions, with one egg for each portion. Sprinkle with parsley.