You may have noticed I am having a love affair with flatbreads lately. Why? Because they are so amazingly simple to make! And you can pretty much use whatever you have in the fridge to create a masterpiece like this Goat Cheese Flatbread with Italian Sausage and Eggs topped with Lemony Arugula. (Recipe brought to you by California Lavash!)
I kept this recipe super simple and no fuss by using an all natural pre-made, Non GMO Project Verified, kosher flatbread from California Lavash! California Lavash makes several different flavors of flatbreads as well as naan, noor and sangak. For this recipe I used spinach flatbread but you could use the plain, whole grain or the olive oil and garlic too! I found California Lavash at Whole Foods Market, click to find it near you.
I topped the flatbread with caramelized onion, mild Italian sausage and goat cheese, then added an egg (of course!) and popped it in the oven for a few minutes.
While the flatbread was cooking I tossed some arugula with olive oil, lemon juice and pine nuts, sprinkled it all with sea salt and freshly ground pepper and then served it on top of the flatbread for a taste of lemony greens in every bite!
The Recipe: Goat Cheese Flatbread with Italian Sausage and Eggs
Tips and what you will need: I always like to line cookie sheets with parchment paper. It keeps your cookie sheet clean and makes removing the flatbread easier.
A simple flatbread topped with lemony arugula! You will need a cookie sheet and preferably some parchment paper. I always like to line cookie sheets with parchment to keep the pan clean, plus it makes removing the flatbread much easier.
- 1 large sweet yellow onion peeled and sliced thinly
- 2 Italian Sausages mild or spicy, your choice!
- 2 Flatbreads I used California Lavash
- 4 oz soft goat cheese
- 2-4 eggs
- 2 1/2 cups baby arugula
- 2 tablespoons olive oil and more for brushing bread and cooking onion
- Juice of 1/2 a large lemon
- 2 tablespoons toasted pine nuts optional
- sea salt
Preheat oven to 375 degrees and place oven rack in center of oven.
Place a pan on cooktop on high heat. Add just enough olive oil to lightly coat bottom of pan. Add onions.
Place a second pan on medium heat. Squeeze the meat out of sausage casings and into pan. Use a spatula to break up the Italian Sausage until it resembles ground beef and is cooked through. Remove from heat and scoop onto a plate lined with paper towels.
Place two flatbreads side by side on parchment covered cookie sheet. Brush evenly with olive oil.
Place equal amounts of caramelized onions onto each flatbread. Top each flatbread with equal amounts Italian sausage and soft goat cheese, spreading toppings out to the edges of flatbreads. Sprinkle each flatbread with a small amount of arugula (like 10 leaves per bread).
Crack eggs one at a time into a small bowl and carefully pour onto flatbread. You can use one or two eggs per flatbread, it's up to you.
Place in oven and cook for 15 minutes or until egg is just set and yolk is runny.
While flatbread cooks, whisk together 2 tablespoons olive oil, juice from half a large lemon, a pinch of sea salt and freshly ground pepper. Toss with 2 cups arugula and pine nuts.
When flatbread is done, remove from oven. Sprinkle eggs with sea salt and freshly ground pepper.
Top each flatbread with equal amounts of dressed arugula, cut and serve.
MAY I PLEASE ASK A FAVOR?
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