For such a simple recipe, this dish looks lovely and impressive. It delivers a crispy-crunchy crust, creamy herbed cheese flavour, and plenty of earthy fresh spinach. The eggs add satisfying richness, and the runny yolks provide a luscious “sauce” to swipe the crust through. Look for artisan flatbreads near the naan, pita, and other flatbread options in your grocery store. Be sure to line your sheet pan with foil or parchment paper as directed so that if any egg runs off, it doesn’t scorch onto the pan.
Garlic and herb reduced fat cheese spread
¼ cup(s), thinly sliced
¼ tsp(s), divided
4 large egg(s)
1 pinch(es), or to taste
- Preheat the oven to 450°F. Line a sheet pan with foil or parchment paper.
- Place the flatbread directly on the oven rack. Bake until slightly golden and crisp, about 5 minutes. Remove the flatbread from the oven and place it on the sheet pan; keep the oven on. Spread the cheese spread evenly over the flatbread.
- Coat a medium nonstick skillet with cooking spray and heat over medium. Add the shallots to the pan; cook 2 minutes, stirring occasionally. Add the spinach to the pan; cook until the spinach wilts, tossing constantly, 2 to 3 minutes. Stir in ⅛ tsp salt.
- Arrange the spinach mixture evenly over the flatbread. Crack the eggs onto the flatbread, using the spinach as a “wall” as needed to hold the eggs as necessary. Bake until the egg whites are set and the yolks are still runny, 8 to 10 minutes. Sprinkle with the remaining ⅛ tsp salt and black pepper. Cut into 4 equal pieces.
- Serving size: 1 piece