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Goat Cheese Flatbread with Italian Sausage and Eggs

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.

Course Main Course
Cuisine American
Keyword easy brunch recipe, easy dinner recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Author Linda Spiker


  • 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
  • pepper


  1. Preheat oven to 375 degrees and place oven rack in center of oven.
  2. Place a pan on cooktop on high heat. Add just enough olive oil to lightly coat bottom of pan. Add onions.

When onions are cooking really well, lower heat to medium. Cook onions until caramelized, stirring frequently. This usually takes about 15 minutes. While onions are cooking:

  1. 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.
  2. Place two flatbreads side by side on parchment covered cookie sheet. Brush evenly with olive oil.
  3. 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).
  4. 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.
  5. Place in oven and cook for 15 minutes or until egg is just set and yolk is runny.
  6. 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.
  7. When flatbread is done, remove from oven. Sprinkle eggs with sea salt and freshly ground pepper.
  8. Top each flatbread with equal amounts of dressed arugula, cut and serve.