Appetizer - Dinner
Pear, Spinach and Egg Flatbread
A flatbread recipe that is easy enough to whip up as a weeknight dinner and elegant enough to impress guests at your next cocktail party with a runny yolk that doubles as performance art upon slicing.
This delightful flatbread combines the sweet juiciness of ripe pears with the earthy freshness of spinach and the creamy richness of a perfectly cooked egg.
Ingredients
- 6 Large Rosemary Farm Eggs
- 1/2 cup marinara sauce
- 2 Tbsp, divided dried oregano
- 1 Tbsp butter
- 1 cup, freshly grated mozzarella cheese
- 1/2 cup sliced pepperoni
Instructions
- In a bowl, beat the eggs then add the marinara sauce and 1 Tablespoon dried oregano. Mix well. Melt 1 Tablespoon of butter in a shallow sauté pan set to medium-low. Add the egg mixture. Cover and let cook for 3-5 minutes or just until the top part of the egg is starting to get cooked.
- When the egg is starting to brown around the edges, add the cheese and slices of pepperoni. Sprinkle on the remaining 1 Tablespoon of oregano and continue to cook, covered for another 3 minutes or just until the cheese is melted and the egg is cooked through. Slide it out of the pan and cut into 6-8 wedges.
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