Flatbreads for breakfast

Flatbreads for breakfastYou should probably make it a point to start your morning with these breakfast flatbreads as it has been claimed that breakfast is the most significant meal of the day.

Flatbreads for breakfast

I've been collaborating with the Wisconsin Pork Producers Association to develop original pork-based dishes for the past four years. If you missed any of my earlier blogs, you may view the many meals I've created thus far by clicking here. 

The fact that most flatbreads are often dry bothers me the most. Everyone adds sauce to their pizza, yet it seems that everyone forgets to add sauce to the majority of flatbreads. But because an ordinary pizza sauce obviously wouldn't go well with an egg and bacon sandwich, I chose something even better: my own handmade pig sausage gravy!

I grabbed some bacon strips, sliced each one into four pieces, and fried them in a pan until they were lovely and crispy as my sausage gravy was thickening. Then, to give the flatbreads a little bit more flavor, I fried some spinach in the unused bacon fat for a few minutes until it was wilted.

I made my flatbreads by putting sausage gravy on each one and then topping them with shredded cheese, chopped cherry tomatoes, and bacon pieces. Then I roasted them for 10 minutes at 425°F in the oven. Because the bacon is already cooked, all you're doing at this stage is melting the cheese and boiling the eggs until they're done to your liking.

On my flatbreads, I used Cheddar Jack cheese, a blend of Cheddar and Monterey Jack, but any cheese with a low melting point, such as Cheddar, mozzarella, Gruyere, provolone, or Fontina, would work just as well.

I enjoy my eggs with a beautiful runny yolk, but if you want less runny yolks, you may bake your flatbreads for a little bit longer or even use scrambled eggs instead.

I divided my flatbreads in half, drizzled homemade chipotle ranch dressing over them, and then topped them with chopped chives. Although the runny egg yolks and sausage gravy made the chipotle ranch an excellent accompaniment to the flatbreads, it wasn't absolutely essential.

Visit PorkCares.org to find out more about pig farming and to get the answers to pretty much any questions you could have regarding pork.

Recipe for breakfast flatbreads 

Ingredients                                                    

1/2 pound ground pork sausage

4 cups milk

3/4 cup flour

1 teaspoon salt

1 teaspoon ground black pepper

Flatbreads

5 strips bacon

2 flatbreads

1/2 cup spinach lightly packed

1 cup Cheddar Jack cheese shredded

4 cherry tomatoes sliced

4 eggs

Instructions

Sausage Gravy

1. Add ground pork to a pan that is already hot over medium heat. With a wooden spoon or spatula,     break up the ground pork and sauté it until it is completely browned and no longer pink. Remove any     oil, then set it aside.

2. Milk is heated in a pot over medium heat. Add the flour, season with salt and pepper, and simmer     until thick. Add extra milk for a thinner gravy. As an alternative, you might add additional flour to   make the gravy richer.

3. After incorporating the pork sausage into the gravy, turn off the heat and set the pot aside.

Flatbreads

1. Preheat oven to 425°F.

2. Using a large pan over medium heat, fry each bacon strip in four slices until it is cooked to    your preferred doneness.

3. When adding the spinach, keep the bacon fat in the skillet but take off the bacon. Spinach should be cooked for two minutes or until wilted in the bacon oil.

4. Take a flatbread and cover it with sausage gravy equally. Add bacon, spinach, tomato slices, and cheese that has been shredded.

5. Take two eggs, one at a time, crack them into a little dish, and then place them on the flatbread.

6. Repeat with the second flatbread, then bake for 10 minutes, or until the eggs are as done as you want them and the cheese has melted.