Tuscan Garden Breakfast Flatbread

Courtesy of American Egg Board and Mushroom Council

 

Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.

Yield: 6 servings

Ingredients

Sun-Dried Tomato Pesto:

6 ounces sun-dried tomatoes (about 1 cup)
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons toasted almond slivers
½ cup olive oil
½ teaspoon Kosher salt

Rosemary Sour Cream:

1 cup sour cream
2 teaspoons minced fresh rosemary
½ teaspoon Kosher salt
Freshly ground black pepper

Roasted Artichokes:

1 (14-ounce) can artichoke heart quarters, well drained and chopped
Olive oil as needed
½ teaspoon dried Greek seasoning blend

2 tablespoon olive oil
8 ounces crimini mushrooms, sliced

1 cup finely diced tomatoes
6 slices applewood bacon, cooked crisp and chopped
6 Naan bread or oven-baked flatbread

3 ounces fresh baby spinach leaves
¾ cup grated Parmesan cheese
6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs

Directions

Sun-Dried Tomato Pesto:

Place all ingredients in food processor and whirl until smooth mixture forms. Cover and refrigerate until ready to use.

Rosemary Sour Cream:

In a bowl, stir all ingredients thoroughly. Cover and refrigerate until ready to use.

Roasted Artichokes:

Chop artichokes, toss with olive oil and Greek seasoning. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.

Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.

Nann Assembly:

Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450° F for 8 minutes.

Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream. Serve immediately.

 

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