This open-faced flatbread breakfast sandwich checks ALL the boxes: pretty, generous, sustaining, colorful, and memorable.
1 pkg. Wewalka Flatbread Dough
4 Tbsp. herbed mayonnaise (or regular mayonnaise), divided
Kosher salt and freshly ground pepper to taste
8 large eggs
¼ cup chopped spinach, kale, or other greens
1 Tbsp. unsalted butter
¼ cup chopped red or yellow onion
½ cup crumbled queso or feta cheese
1 avocado, diced
1 plum tomato, cored, seeded and diced
Cooked, sliced or crumbled bacon to serve
Cilantro leaves (optional)
- Preheat the oven to 400°F. Unroll the refrigerated Flatbread dough on a rimmed baking sheet and brush the top with about 2 tablespoons of the mayonnaise. Sprinkle the flatbread with salt and a bit of pepper. Bake the flatbread for 14 to 16 minutes until the top is golden brown and the flatbread is cooked, but still pliable.
- Just before the flatbread is ready to come out of the oven, beat the eggs in a bowl and season with salt and pepper. Stir in the spinach or other greens.
- Melt the butter in a large skillet over medium heat. Add the onions and sauté for 2 minutes until slightly soft. Add the eggs and cook, stirring occasionally, until the eggs are just barely cooked, but still soft. During the last few seconds of cooking, stir in the cheese until it’s evenly distributed.
- Once flatbread is cool, cut the flatbread in half crosswise, then cut each half into three rectangles, for a total of six pieces. Brush each piece with a bit more mayonnaise, using about 1 teaspoon per piece. Place each flatbread on a plate.
- Use a spoon to place 1/6 of the egg mixture on one half of each of the flatbread rectangles. Sprinkle the eggs with the avocado, tomato, and bacon, and add cilantro leaves if desired. Serve warm.