Power Greens, Tomato and Poached Egg Flatbread
This delicious brunch idea is really good anytime of the day.
Ingredients
8 Rhodes Dough Texas dinner rolls, thawed
2 cups power greens blend (arugula, spinach, beat greens, kale…)
4 roma tomatoes, sliced
1 small red onion, sliced
4 eggs
Extra virgin olive oil
Salt and pepper to taste
Instructions
1
Preheat your oven to 450 degrees with a pizza stone or heavy baking sheet inside.
2
Combine two Rhodes Dough Texas dinner rolls together. Continue combining until you have 4 pieces of dough. Flatten them our to about 1/3 of an inch thick.
3
Brush the flattened bread dough with extra virgin olive oil and place them on the preheated baking stone on baking sheet and let them cook up till they are golden brown.
4
Once the flatbread is cooked, remove from the oven and divide the power greens, tomatoes, and onions between the 4 flatbreads.
5
To poach the eggs, spray four ramekins with vegetable oil and crack an egg into each ramekin. Salt and pepper to taste and place them in your steam oven (on steam mode) for about 6 minutes. Adjust cooking time based on how you like poached eggs.
6
If you don’t have a steam oven, bring a large pot of water to a simmer (NOT a boil). Crack four eggs into a measuring cup and set aside. Once the water is at a simmer, using a spoon begin to stir the water creating a gently vortex and gently pour the eggs slowly into the vortex. Let them cook (simmer) for about 5 minutes, remove with a slotted spoon and serve on top of the each flatbread.
7
Top each flatbread with a poached egg, drizzle each with a little extra virgin olive oil, salt and pepper. Serve and enjoy!
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