Quail Egg & Greens Breakfast Flatbread
Breakfast flatbreads are great, and that is an undisputed fact, but sometimes, when you use chicken eggs, you have to cook the flatbread for so long that it becomes, well, a charcoal briquette.
Quail eggs, however, cook all the way through much faster than chicken eggs, making them the egg of choice for breakfast flatbreads.
It's also just a great way to use up quail eggs because, uh, we have a few.
Few hundred, that is.
Anyway, this is a fast, easy, moderately-impressive-to-look-at breakfast, and you only need a few ingredients.
Ingredients
Naan bread
Five quail eggs
1/3 cup of shredded cheese of your choice (we used pepper jack for a nice lil kick)
1 cup of spring mix or spinach
1 TBS of butter
1 TSP of onion powder
1 TSP of garlic salt
2 strips of precooked or leftover bacon
Step One:
Preheat your oven to 400 degrees Fahrenheit (204 celcius), and then lay out your naan bread on whatever you are going to assemble your flatbread on.
Step Two:
Melt one TBS of butter in a heat-safe bowl. Once it is melted, add your onion powder and garlic salt. Give it a stir.
Step Three:
Coat your naan bread in a thin layer of your butter mixture. You should have half of the mixture left afterwards.
Step Four:
Put your cup of greens in the remainder of your butter mixture, stirring to ensure they get nice and covered.
Step Five:
Spread your buttery greens on your flatbread, and sprinkle the shredded cheese of your choice on top.
Step Six:
Make small divots in the toppings so your quail eggs have a place to settle into, and then go ahead and crack the eggs into the divots.
I highly recommend getting yourself a pair of quail egg scissors, because they save you some trouble.
Just like everything else in this world, you can buy a pair on Amazon.
Step Seven:
Rip your bacon into small chunks and sprinkle them onto your flatbread. Once you've done that, it is time to put this thing in the oven.
Transfer it directly onto the rack, being careful not to lose your eggs, and allow it to cook for about 15 minutes or until you are satisfied with it's level of browning (we like ours a little crisp, but no judgement).
Step Eight:
Pull it out of the oven. Let it cool. Slice it up. Maybe eat it.
Why not?
I mean—you did go to the trouble of making it.
Enjoy!
