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Gallery Sunny-Side-Up Egg and Baby-Spinach Flatbread Credit: Hans Gissinger Recipe Summary total: 15 mins Servings: 2
Ingredients Ingredient Checklist 1 (10-inch) whole-wheat flatbread 2 tablespoons extra-virgin olive oil 4 cups baby spinach 1/8 small red onion, thinly sliced 1 tablespoon lemon juice Coarse salt and ground black pepper 3 large eggs
Gallery Sunny-Side-Up Egg and Baby-Spinach Flatbread Credit: Hans Gissinger
Recipe Summary total: 15 mins Servings: 2
Gallery
Sunny-Side-Up Egg and Baby-Spinach Flatbread Credit: Hans Gissinger
Sunny-Side-Up Egg and Baby-Spinach Flatbread
Credit: Hans Gissinger
Sunny-Side-Up Egg and Baby-Spinach Flatbread
Recipe Summary total: 15 mins Servings: 2
Recipe Summary
total: 15 mins
Servings: 2
total: 15 mins
total:
15 mins
Servings: 2
2
Ingredients
Ingredients
- 1 (10-inch) whole-wheat flatbread 2 tablespoons extra-virgin olive oil 4 cups baby spinach 1/8 small red onion, thinly sliced 1 tablespoon lemon juice Coarse salt and ground black pepper 3 large eggs
Directions
Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.
Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.
Reviews
Add Rating & Review
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All Reviews for Sunny-Side-Up Egg and Baby-Spinach Flatbread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sunny-Side-Up Egg and Baby-Spinach Flatbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
