Cheese flatbread with egg and bacon
1 serving
15 minutes
Cheese flatbread with egg and bacon is a gastronomic combination of simple ingredients that creates a rich and intense flavor. The delicate base of crispy baked cheese frames the juicy flesh of the tomato, adding freshness and a slight tang to the dish. Caramelized bacon adds a smoky salty note, while the fried egg with a broken yolk gently envelops the textures, creating a harmonious ensemble. Arugula at the end brings a light bitterness that highlights the taste of each layer. This dish can be served as a hearty breakfast or nutritious snack and pairs excellently with fresh vegetables and aromatic herbal tea. With its creative nature, it allows for experimentation with cheese varieties and spices, making it indispensable for connoisseurs of simple yet refined flavors.
1
Place slices of bacon on a dry hot skillet and season with a mixture of ground peppers.
- Bacon: 40 g
- Ground pepper blend: to taste
2
Place grated cheese (4 tablespoons) on a parchment-lined baking sheet, then add the flesh of the tomato (scooped out from inside) on top. Sprinkle with ground pepper.
- Grated Parmesan cheese: 5 tablespoon
- Pink tomatoes: 0.5 piece
- Ground black pepper: to taste
3
Once the bacon is browned, flip it. Remove from heat after 1-2 minutes.
4
Add more cheese on top of the tomato flesh and send it to a preheated oven at 180 degrees for 6-7 minutes.
- Grated Parmesan cheese: 5 tablespoon
5
Crack an egg into the remaining bacon fat. Place it on high heat.
- Chicken egg: 1 piece
6
Season with chili pepper and salt.
- Chili powder: to taste
- Sea salt: to taste
7
Add finely chopped onion.
- Spring onion: 1 stem
8
After a couple of minutes, break the yolk. Move the edges of the egg to the center. Remove from heat.
9
Cool the finished flatbread.
10
Place the fried egg on the flatbread.
11
Add bacon and arugula on top.
- Bacon: 40 g
- Rocket (arugula): 3 stems
12
Fold in half and serve.