Wednesday, August 21, 2013

Breakfast Flatbreads from

Breakfast Flatbread
Photo credit:

The last few weeks have been all about eggs in this house. I had the opportunity to visit two different farms in the Fraser Valley, we cooked with eggs, learned about eggs, it was all eggs all the time.

One of my very favorite things we made was this recipe for breakfast flatbreads. I actually wasn't sure of it, initially. My family, especially my husband, is so incredibly picky when it comes to food that I was quite sure he'd turn his nose up at it. I don't have a grill either, so it meant I had to adapt things and make them under the broiler.

Once I pulled them out, hot and delicious smelling, both John and Kevin were looking over my shoulder asking if dinner was ready. They dove in immediately, and silence filled the kitchen as they collectively chewed and sighed contentedly, licking their fingers and smiling.

Success? Oh yes. Kevin suggested that you could change up the toppings on these a bit if you wanted by adding crumbled bacon or ribbons of fresh basil, etc. You can use your own home made pizza dough, or buy some flatbread/pitas and use them. Either way this is an amazing breakfast, lunch, or dinner and I highly recommend you try them.

Re-published with permission from


1 lb pizza dough (you can make your own here or buy it)
1/2 cup extra virgin olive oil
3 garlic cloves, crushed
One 200 g package of fresh mozzarella, sliced thinly
2 cups baby spinach leaves 
4 large ripe tomatoes, thinly sliced
5 eggs
salt and pepper

In a saucepan, heat oil and garlic over medium heat, about 4 minutes. Let sit for 10 minutes. Strain and let cool. Discard garlic. (Make-ahead: Cover and keep for up to 4 days).

On a lightly floured surface, divide dough into 5 equal portions. (You can use the top of a plastic bin or cutting board, when camping).

Shape each portion of dough into approximately ½ inch (1.5 cm) thick rustic 7 inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust top with flour and top with sheet of oiled parchment paper. (Make-ahead: cover up to 2 hours)

Slide dough rounds, on outdoor grill and cook over the fire. Cook each disk, one at a time, cook about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side, about 1 minute. Transfer to clean work surface.

Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1 egg into center of each flatbread.

Season flatbread with salt and pepper. Cover grill with greased foil paper and slide flatbread back onto greased aluminum foil on grill and cook tented with tinfoil until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for 2 minutes before cutting. Continue process until all breakfast flatbreads are finished.

Makes 5 flatbreads

Some variations:  You could use cooked and crumbled sausage, bacon, chorizo, or more! Top with fresh herbs, add peppers or different kinds of cheese, or anything your heart desires. Go see the site for more suggestions.

Note: I wasn't paid to share this recipe from, I just thought you'd all really enjoy it! Head on over and you'll find all kinds of really great egg recipes and information, which would be wonderful for those busy back to school mornings.
© 2005-2017 all written and photographic content by Scattered Mom/Karen Humphrey (unless otherwise specified) and may not be reproduced or used in any manner without consent. All rights reserved.

© 2014 Chasing Tomatoes, AllRightsReserved.

Designed by ScreenWritersArena