Description
A delicious breakfast twist featuring flatbreads topped with sausage gravy, bacon, cheese, spinach, and eggs.
Ingredients
- 225 grams ground pork sausage
- 950 millilitres whole milk
- 95 grams plain flour
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
- 5 strips streaky beef
- 2 flatbreads
- 15 grams fresh spinach, lightly packed
- 100 grams Cheddar Jack cheese, shredded
- 4 cherry tomatoes, sliced
- 4 large eggs
Instructions
- Heat a skillet over medium heat. Add the ground pork sausage and cook until fully browned. Drain excess fat.
- In a saucepan over medium heat, whisk together milk, flour, salt, and pepper until thickened into gravy.
- Stir the cooked sausage into the gravy and remove from heat.
- Preheat the oven to 220°C.
- Slice bacon into pieces and cook until crisp. Remove and set aside.
- Cook spinach in the remaining bacon fat until wilted.
- Lay out flatbreads and spread sausage gravy evenly on each.
- Top with shredded cheese, spinach, tomatoes, and bacon.
- Crack two eggs onto each flatbread.
- Bake for 10 minutes or until eggs reach desired doneness.
Notes
- Add hot sauce or extra pepper for a spicier gravy.
- Use turkey bacon for a lighter option.
- Adjust egg cooking time to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: American