Spring breakfast flatbreads

Mozzarella cheese, fresh asparagus, ham and a runny egg-topped flatbread make for the perfect spring brunch.

Serves: 4

INGREDIENTS

4 Premade flatbreads

3/4 cup fat-free mozzarella

4 oz ham

1 bunch asparagus

4 eggs

1 scallion

2 tbsp parsley

olive oil spray

everything bagel seasoning (optional)

kosher salt

METHOD

Preheat the oven to 220.

Trim the woody ends off the asparagus, and then chop into pieces (about 1″-2″ in length).

Steam the asparagus. To do this quickly, add them to a bowl with about 1/4 cup of water. Cover the bowl with plastic wrap tightly. Microwave for about 5 minutes.

Remove from the microwave and keep the bowl covered on the counter as you prep the other ingredients.

Spray the top of the flatbread with olive oil spray. Sprinkle the cheese evenly on the top and top evenly with the steamed asparagus pieces.

Roll the ham up and then thinly slice the rolls to form ribbons. Add the ham evenly to the top of the asparagus.

Chop the spring onions and sprinkle it evenly on top.

Form small wells in the ingredients to make an opening for each egg to sit in.

Crack the eggs in a small bowl, and add an egg to each well.

Sprinkle the eggs with everything bagel seasoning (if you are using that), or just kosher salt and black pepper to taste.

Bake for 15 minutes or until the eggs are cooked to your liking (15 minutes will result in a medium runny egg).

Bake the eggs to your desired liking. Slice into 4 equal portions, with one egg for each portion and sprinkle with parsley.

Recipe credit: Sweet Savoury and Steph

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