Here is Part 2 of our Spring Egg Recipe series! The last recipe was a yummy pizza-inspired breakfast recipe.
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.
Before we start, let's admire the beauty of the golden color of these uncooked Botany Bay Farm eggs...
Spring time truly is the best time! The yellow color of those nutrient-dense yolks is a witness to this fact. Learn more about the benefits of eggs from our favorite source: The Wise Traditions Podcasts (start with Sally Fallon on animal fats).
Here's an after, when that parmesan makes a perfectly toasty layer over everything...yum!
Depending on whether you like your eggs more runny, or cooked all the way through, you can watch the cooking time and pull flatbread out at 12 minutes cook time (more runny), or leave in for another 3-5 minutes (over-hard).
(We prefer ours with runny yolks, but I made the mistake of not listening for my timer :/ Still delicious though!)
Egg-Topped Prosciutto Flatbread
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!
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