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Breakfast Flatbread Recipe

Name: Foxcroft Food & Wine - Raleighs Breakfast Flatbread Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces store-bought flatbread (naan or pita, ~8–10"); 2 tbs olive oil (for brushing); 1 tbs butter (optional, for finishing); 1 tbs unsalted butter; 0.5 cups yellow onion, finely chopped; 2 tsp garlic, minced; 1 pieces jalapeño or poblano, roasted, peeled and chopped; 0.25 cups canned green chiles (mild), drained; 0.25 cups cilantro, packed; 0.5 cups vegetable or chicken stock; 1 tsp all-purpose flour; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 1 tsp lime juice (fresh); 0.75 cups shredded sharp cheddar; 0.75 cups shredded mozzarella; 1 cups cremini or white mushrooms, sliced; 1 cups baby arugula, lightly packed; 2 tbs shallot, thinly sliced; 1 tbs olive oil; 1 tsp balsamic vinegar; 0.25 tsp salt; 0.125 tsp black pepper; 2 pieces large eggs; 1 tbs milk (for eggs); 0.125 tsp salt; 0.0625 tsp black pepper; 0.125 tsp red pepper flakes (optional)

Inspired by Foxcroft Food & Wine - Raleigh

Time35m

Serves2

green chili gravy, cheddar & mozzarella, mushroom & arugula

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Ingredients

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Flatbread & dough

2 pieces store-bought flatbread (naan or pita, ~8–10")

2 tbs olive oil (for brushing)

1 tbs butter (optional, for finishing)

Green chili gravy

1 tbs Unsalted butter

1/2 cups yellow onion, finely chopped

2 tsp Garlic, minced

1 pieces jalapeño or poblano, roasted, peeled and chopped

1/4 cups canned green chiles (mild), drained

1/4 cups cilantro, packed

1/2 cups vegetable or chicken stock

1 tsp 00 bread flour

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp lime juice (fresh)

Cheese

3/4 cups shredded sharp cheddar

3/4 cups shredded mozzarella

Mushroom & arugula topping

1 cups cremini or white mushrooms, sliced

1 cups baby arugula, lightly packed

2 tbs shallot, thinly sliced

1 tbs olive oil

1 tsp Aged balsamic vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Eggs & finishing

2 pieces Large eggs

1 tbs milk (for eggs)

1/8 tsp Celtic sea salt

0.063 tsp black pepper

1/8 tsp red pepper flakes (optional)

Method

Flatbread & prep

Preheat

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly oil it.

Place the 2 flatbreads on the baking sheet. Brush lightly with 1 tbs olive oil on both sides and set aside.

Green chili gravy

Make a quick sofrito: in a blender or food processor, combine roasted jalapeño/poblano, canned green chiles, cilantro and 1/4 cup stock. Purée until smooth and set aside.

In a small saucepan over medium heat, melt 1 tbs butter. Add the chopped onion and cook 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.

Sprinkle 1 tsp flour over the onion and stir 30 seconds to remove raw flour taste. Add the puréed green chile mixture, remaining stock, cumin, smoked paprika, 3/4 tsp salt and 1/4 tsp pepper. Stir to combine.

Bring to a gentle simmer and cook 4–5 minutes until slightly thickened. Taste and adjust seasoning; finish with 1 tsp lime juice. Remove from heat and keep warm. The gravy should be spreadable but not watery; if too thick, thin with up to 2 tbs additional stock.

Mushroom & arugula topping

While gravy simmers, heat 1 tbs olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook 4–5 minutes without stirring too often so they brown.

Add sliced shallot, 1/4 tsp salt and 1/8 tsp pepper. Cook another 2 minutes until shallot softens and mushrooms are fully cooked. Deglaze with 1 tsp balsamic vinegar, stir and remove from heat.

In a bowl toss baby arugula with a light pinch of salt and a drizzle (optional) of the reserved mushroom pan juices or 1/2 tbs olive oil if needed. Keep mushrooms and arugula separate until assembling.

Assemble & bake

Spread about 3 tbs of the warm green chili gravy evenly over each flatbread, leaving a 1/2" edge.

Sprinkle half of the cheddar and mozzarella mixture (about 0.75 cup total per flatbread combined) evenly over each gravy-coated flatbread.

Distribute the cooked mushrooms evenly over the cheese on each flatbread, avoiding piling too high. Reserve the dressed arugula for after baking.

Bake in the preheated oven for 6–8 minutes until cheese is melted and edges are crisped and golden. If you prefer a browner top, switch oven to broil and broil 30–60 seconds watching closely.

Eggs & finishing

While flatbreads bake, whisk together 2 eggs, 1 tbs milk, 1/8 tsp salt and a pinch of pepper until blended.

Heat a nonstick skillet over medium-low with 1/2 tbs butter. Add eggs and cook, stirring gently, to make soft scrambled eggs (about 2–3 minutes). Remove from heat when still slightly glossy — they will remain creamy.

When flatbreads come from the oven, immediately top each with half the scrambled eggs, then a handful of the dressed arugula. If using, brush edges with the optional 1 tbs butter melted for extra shine.

Sprinkle red pepper flakes if desired and serve hot. Each flatbread serves 1; allow to rest 1 minute before slicing and eating.