- 2 Grilled Flatbreads *See note
- 2 Tbl soft butter
- 1/2 tsp garlic powder
- 1/4 tsp oregano *optional
- 4 slices of baked ham, thinly sliced
- 2–3 cups fresh spinach leaves
- 1 1/2 cups shredded smoked gouda
- 2 large eggs
- Salt/Pepper to taste
- Preheat oven to 400F.
- In a small bowl mix together 2 Tbl butter, garlic powder and oregano to make a spread.
- Spread 1 Tbl of the garlic butter mixture on each of the flatbreads.
- Put 1 1/2 cups of spinach on top of the flatbread evenly distributing it leaving a 1/2″ space from the edge.
- Next top each flatbread with 2 slices of ham. It’s okay if they overlap a bit but try to make it so it covers the flatbread as much as possible.
- Sprinkle the cheese over top the ham and spinach.
- Place on a baking sheet and bake for ~10 minutes or until the cheese is melted and flatbread is crispy (to your liking).
- While the flatbread is cooking, heat a non-stick skillet over medium heat.
- Lightly spray with cooking oil (unless you’re one of those die-hard butter lovers then use a scant bit of butter).
- While the pan is heating up, crack 1 egg into a bowl (remove any shells).
- When the pan is hot enough, pour the egg in.
- As the egg is cooking use the edge of your spatula to make it as round as possible by gently nudging the edges into shape.
- Sprinkle with salt and pepper (if you want).
- As the white part starts to set, put a lid on top of your pan and reduce the heat to low. What you’re doing here is steaming the egg to finish cooking while removing the need to flip it.
- Cook for about a minute or 2 (depends on how runny you like your egg).
- Remove the egg from the pan and repeat with the 2nd egg (or you can always do 2 pans at the same time to make it easier).
- When the pizzas are done, plate them and gently place a dippy egg on top of each.
- Eat while hot (don’t let the yolk set).
Grilled Flatbreads – I used this recipe but just made them plain omitting the Asiago and ranch. I also made them round but you can make them any shape you want.