Sunny Side Up Egg And Baby Spinach Flatbread Food

SUNNY-SIDE-UP EGG AND BABY-SPINACH FLATBREAD

Sunny-Side-Up Egg and Baby-Spinach Flatbread image

Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand for this ingenious 15-minute dish. Prefer it zesty? Add some hot sauce.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 352 g, Cholesterol 317 g, Fat 24 g, Fiber 5 g, Protein 14 g, SaturatedFat 5 g, Sodium 477 g

PERFECT SUNNY-SIDE-UP EGGS

Perfect Sunny-Side-Up Eggs image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 teaspoon olive oil
2 large eggs
Toast, for serving, optional
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

SUNNY-SIDE-UP EGG AND BABY-SPINACH FLATBREAD

SUNNY-SIDE-UP EGG AND BABY-SPINACH FLATBREAD image

Categories Egg

Number Of Ingredients 7

Ingredients

1 10inch whole wheat flatbread
2 Tbsp evoo
4 cups baby spinach
1/8 small red onion, thinly sliced
1 Tbsp lemon juice
Coarse salt and ground black pepper
3 large eggs

Steps:

1. Heat oven to 425deg. On a parchment lined baking sheet, brush flatbread with 1 Tbsp oil. Toss spinach and onion with remaining oil and lemon juice and season with salt and pepper. Mound mixture on flat bread and bake 5 minutes. 2. Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.

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