This Italian inspired breakfast flatbread is absolutely delicious! Crispy rosemary-pancetta with fresh kale and sunny side up eggs served on a toasted piece of flatbread topped with red chili flakes and shaved parmesan…can you say ooo lala!?!
5 oz. or (1 cup) chopped pancetta
2 pieces of flatbread
1 tbs. rosemary, roughly chopped
2 garlic cloves, minced
1/3 cup yellow onion, diced
2-4 handfuls of curly leaf kale
extra virgin olive oil
black pepper & sea salt, to taste
red chili flakes, to taste
Preheat oven to 400 degrees. Bake flatbread for about 5 minutes (depending on size), or until lightly toasted.
In a non-stick pan over medium-high heat, add 1 tbs. olive oil, garlic, onions, and rosemary. Sauté until right before onions turn transparent. Add the pancetta and season with black pepper, stirring often until garlic and onions become a toasted brown color and pancetta is cooked. Lower heat to medium, medium-low midway through cooking so the onions and garlic don’t burn. Pour into a bowl and set aside.
Crack the eggs and cook over medium-low heat. Once egg whites are set gently tilt pan to one side and with a spoon scoop olive oil and pour over the top parts of the white (this will help cook the tops with the hot oil), season with black pepper, pinch of salt, and red chili flakes. Remove eggs and place on a plate lined with paper towels to absorb any excess oil.
Top flatbread with a handful kale, rosemary-pancetta, and eggs. Top with shaved parmesan. Enjoy!
Makes: 4 servings
Adriana’s Tip: A great time saving tip is to buy the prewashed chopped kale in a bag!