Ingredients

The following ingredients have 4 Servings
  • 2 cooked flatbreads (or store-bought naan)
  • 2 tsp olive oil
  • 1 Tablespoon shallot (thinly sliced)
  • 1-2 garlic cloves (thinly sliced)
  • 2-3 small Yukon Gold or Baby Golden Potatoes
  • 1 tsp fresh rosemary (finely chopped)
  • 3-4 oz. gruyere cheese* (shredded)
  • 2 eggs
  • Flakey sea salt (optional, garnish)
  • Red pepper flakes (optional, garnish)

Instruction

  • Preheat oven to 400°F. Line a baking sheet with parchment paper or use a pizza stone. Place the flatbread on your prepared baking sheet and brush olive oil evenly across both flatbreads.
  • Add sliced shallot and garlic evenly across both flatbreads. Layer on thinly sliced potatoes, leaving as much of a crust as you desire. Sprinkle chopped rosemary across the potatoes.
  • Sprinkle the cheese on the flatbreads, leaving a well in the center for the egg. Add the cracked egg to the well and bake for 10-12 minutes until the egg white is set and the crust is golden brown. You may want to broil for a minute at the end, depending on how done the egg is.
  • Salt and pepper the egg, then garnish with additional herbs or microgreens as desired.