Brunch Flatbread with Eggs, Bacon, and Frisée

Brunch Flatbread with Eggs, Bacon, and Frisée
Brunch Flatbread with Eggs, Bacon, and Frisée might be just the bread you are searching for. One portion of this dish contains roughly 24g of protein, 32g of fat, and a total of 585 calories. This recipe serves 8. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of active yeast, frisée lettuce leaves, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
In a large bowl, sprinkle yeast over 1 1/2 cups warm (11
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2
water.
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3
Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough.
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SaltSalt
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4
If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking.
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5
Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes).
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6
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes.
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7
Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired.
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8
At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes.
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9
Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick.
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10
Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape.
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11
Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each.
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12
Bake flatbreads two at a time in a 450 oven for 10 minutes.
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13
Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking).
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14
Sprinkle lightly with salt and pepper.
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15
Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer.
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16
Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar.
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17
Add spinach and frise and mix to coat.
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18
Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top.
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GreensGreens
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19
Cut each oval in half lengthwise, then crosswise into eight slices.
20
Add salt and pepper to taste.
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DifficultyExpert
Ready In45 m.
Servings8
Health Score29
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