Sausage and Egg Flatbread
Description
This has got to be one of my all-time favorite breakfasts, both to eat and prepare. It's healthy too! Courtesy of Cooking Light Magazine. I had to share it!
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add to shopping list Ingredients
1 can (11-ounce) refrigerated French bread dough # 2 teaspoons cornmeal
2 tsp 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 tsp Kosher Salt
1/8 tsp freshly ground black pepper
2 cups arugula
2 tsp fresh lemon juice
1 tsp extra-virgin olive oil
Preparation
Preparation
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.
Nutritional Information
Calories: 288
Fat: 12.3g (sat 4.7g,mono 4.8g,poly 1.4g)
Protein: 17.1g
Carbohydrate: 27.7g
Fiber: 0.6g
Cholesterol: 234mg
Iron: 2.7mg
Sodium: 676mg
Calcium: 94mg
Maureen Callahan, Cooking Light, OCTOBER 2009
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1/17/10
Theresa111 says:
This does look good enough for breakfast. I like that the egg isn't overcooked.
