With its lemony arugula garnish, this light entrée would be good for brunch or Sunday supper.
1 (11-ounce) can refrigerated French bread dough
2 teaspoons cornmeal
2/3 cup chopped onion
1 (4-ounce) turkey Italian sausage, casing removed, crumbled
1/2 cup (2 ounces) shredded fontina cheese
6 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups arugula
2 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
How to Make It
Preheat oven to 400°.
Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Cut the dough crosswise into 2 equal portions. Roll each portion into a 15 x 6-inch rectangle on a lightly floured surface. Place each rectangle on a baking sheet sprinkled with 1 teaspoon cornmeal.
Heat a nonstick skillet over medium heat. Add onion and turkey Italian sausage to pan; cook 4 minutes or until lightly browned, stirring to crumble. Divide sausage mixture evenly between rectangles, spreading evenly down length of dough, leaving a 1/4-inch border on each; top each rectangle evenly with 1/4 cup cheese. Bake at 400° for 10 minutes or until lightly browned. Remove from oven. Break 3 eggs onto each flatbread, spacing evenly lengthwise; sprinkle evenly with salt and freshly ground black pepper. Bake an additional 5 minutes or until eggs are set. Turn oven off; leave flatbreads in oven with oven door closed for 4 minutes or until desired degree of doneness. Remove from oven.
Combine arugula, fresh lemon juice, and extra-virgin olive oil; toss. Arrange arugula mixture evenly over flatbreads. Cut each flatbread crosswise into 3 squares; serve immediately.
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