But eggs are not just for breakfast! This flatbread was specifically crafted for a fun "fancy" lunch, or your next Friday night foodie fest (we all need those). ;) The good news? You can feel fairly guilt-free about this dish between it's sour dough crust, pastured eggs, and the green goodness of pesto sauce.
(We prefer ours with runny yolks, but I made the mistake of not listening for my timer :/ Still delicious though!)
1 thin-crust flatbread (I used this sour dough pizza crust recipe)
1/2 cup of pesto sauce (here's a good recipe, I added grated parmesan to taste)
4 cups of spinach, thinly sliced--scissors work great for this!
2 teaspoons olive oil
3 ounces prosciutto, thinly sliced
1/2 cup grated Parmesan
6 pastured eggs
Preheat the oven to 450 degrees F. Place your pre-baked flatbread on a baking sheet. Spread pesto sauce all over the crust. Next, snip spinach leaves over the sauce, and drizzle olive oil. Distribute prosciutto, arranging so edges makes a good barrier to hold eggs. Crack eggs onto pizza, positioning yolks to make two rows of 3. Sprinkle parmesan all over. Bake for 12-15 minutes, until egg whites are just fully cooked. Slice & eat!