All hail the Flatbread!

I'm in love! On my quest to eat in rather than eat out, I've decided flatbreads would be most facile, quick & versatile. You just choose your favorite toppings and voila! Ready to eat in minutes!

Sun-dried tomato, Goat Cheese, Egg & Arugula over Pesto

Ingredients:

1 sheet lavash flatbread (white or whole wheat)

3 T pesto sauce

3 pieces sun-dried tomatoes, chopped

2 T crumbled goat cheese

2 large eggs

salt & cracked pepper

1 C Arugula

Directions:

Pre-heat oven to 375 degrees

Spread pesto sauce evenly on lavash bread

Sprinkle evenly with sun-dried tomatoes and goat cheese

Crack an egg on each side of the flatbread & season yolk with salt & pepper

Bake for 7-10 minutes, or until egg is cooked as desired

Take out of oven, cut in half, garnish with arugula. Serve

Variations:

Prosciutto, Brie, Egg, Tomato, Truffle oil & Arugula

Ingredients:

1 sheet lavash flatbread (white or whole wheat)

2 slices prosciutto

4 slices double cream brie cheese

2 large eggs

4 slices tomato rounds

1 T black truffle oil

1 C Arugula

Directions:

Pre-heat oven to 375 degrees

Brush truffle oil evenly on lavash bread

Layer flatbread with prosciutto, brie & tomatoes in that order

Crack an egg on each side of the flatbread & season yolk with salt & pepper

Bake for 7-10 minutes, or until egg is cooked as desired

Take out of oven, cut in half, garnish with arugula. Serve