Breakfast Piadina Recipe

Warm the piadina: heat a large dry skillet or griddle over medium heat. Place each piadina in the skillet 30–45 seconds per side until pliable and lightly browned spots appear. Keep warm wrapped in a clean towel.

Roast garlic

Preheat oven to 400°F (200°C). On a small sheet of foil, toss the whole garlic cloves with 1 tbsp olive oil, fold foil into a packet and roast 20–25 minutes until soft and caramelized. Let cool, then squeeze softened garlic from skins.

Make garlic mayo: in a small bowl combine 1/2 cup mayonnaise, roasted garlic (squeezed and mashed), 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until assembly (can be made a day ahead).

Cook bacon (or prepare smoked salmon option)

If using bacon: heat a large skillet over medium heat. Add bacon strips and cook 6–10 minutes, turning occasionally, until crisp to preference. Transfer to paper towels to drain and keep warm. If using smoked salmon: reserve about 3–4 oz smoked salmon, flake into strips and skip bacon cooking.

Prepare tomato & arugula

Slice the tomato 1/4" thick. In a small bowl toss sliced tomato with a pinch of salt (about 1/8 tsp) and a small grind of black pepper. Toss arugula lightly with a drizzle (about 1 tsp) of olive oil and a pinch of salt to wilt slightly and season.

Fry eggs

Heat a nonstick skillet over medium-low. Add 1 tbsp butter and 1 tsp olive oil. Crack eggs into the skillet (work in two batches if needed) and cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes. For over-easy, flip gently and cook 20–30 seconds more. Season each egg with a pinch of salt and pepper.

Assemble sandwiches: spread about 2 tbsp roasted garlic mayonnaise evenly over each warmed piadina. Sprinkle half of the shredded cheese (about 1/2 cup) over the mayo. Layer bacon strips (or smoked salmon) across each flatbread, then add sliced tomato and a handful of dressed arugula. Top each with two fried eggs (2 eggs per sandwich) and finish with remaining cheese. Fold or roll the piadina around the filling and press gently.

Optional finish: place assembled piadina back into the skillet seam-side down over low heat for 1–2 minutes to warm through and slightly melt the cheese. Slice in half and serve immediately.