Love brunch? How about bottomless mimosas, eggs exactly the way you like them, and staying in your pajamas? If you nodded your head to all of these, then I dare you to try something totally novel and unique this weekend…stay home! Don’t get me wrong! It’s nice to be served at a restaurant. But waiting in lines, ugh. And waking up, getting dressed, and leaving the house, just like every other day of the week, ugh. And paying good money for eggs that never come out quite right, double ugh.
Breakfast at home can be so wonderful, especially if you love brunch. The coffee is fresh and hot. You get to choose the music. You can linger over the last mimosa without getting a stinkeye from anyone waiting to eat, and BEST OF ALL you get to wear anything you want. Oh, and it’s way more economical, too. (Let’s be real; there’s nothing worse than a huge bill after a so-so brunch.) So crank up the Miles Davis and do brunch at the hottest place in town…yours!
If you have a pot and a pan, some eggs and some ham, you are mere moments away from brunch bliss. All you have to do is stock up on cava and orange juice, find your favorite Foldit flatbread, and whip up this breakfast sammie that’s inspired by an old school brunch staple, eggs Benedict.
The flatbread works well in this recipe when you get it nice and crispy in the pan. Foldits are fab when you crave something with bread but at times a bun is a bit too much…bun. These little beauties take whatever you can fill them with and taste great to boot. You won’t even miss the English muffin, promise.
And you make a better short order chef than most others out there, when it comes to cooking eggs. It’s easy to cook them up just the way everyone pleases, for all your runny yolk fans to your hard boiled egg lovers.
I hope you’re up to the challenge. Maybe in a couple weeks you’ll start a new flatbread brunch tradition: staying home on the weekends!
-Amy at Flatout
Egg Benedict Sandwich
- 1 Flatout Foldit flatbread
- 1 slice Canadian bacon
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon plain Greek yogurt
- 1 wedge of lemon
- 1/2 teaspoon dijon mustard
- Pinch of cayenne pepper
- 3 tablespoons white vinegar
- Non-stick cooking spray
- Salt and freshly ground pepper
In a small bowl, combine the mayonnaise, yogurt, dijon mustard and juice from the lemon wedge. Add cayenne pepper to taste and set aside. To poach the egg: In a medium sized pot filled with water, add the vinegar and bring to a rolling boil. With a slotted spoon, swirl the water to create a “funnel” in the water, then carefully pour the raw egg into that funnel. Allow to cook for a minute or so, then gently remove the cooked egg with the slotted spoon and set aside. In a skillet treated with non-stick cooking spray, heat the Canadian bacon and the flatbread, side by side, until toasty. To assemble the sandwich, place Canadian bacon onto the flatbread, then top with the poached egg, then top with the mayonnaise. Fold in half.