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Flatbread with Arugula, Asparagus, and Fried Eggs
EPICURIOUS17Ingredients
80Minutes
470Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup fresh spinach (packed, about 2 ounces)
- 1 cup arugula leaves (packed, about 2 ounces plus additional, for garnish)
- 1/2 cup extra-virgin olive oil (plus additional, for brushing)
- 4 garlic cloves (coarsely chopped)
- 1 cup warm water (or more, 110°F to 115°F, divided)
- 1 Tbsp. honey
- 2.25 oz. active dry yeast (packets)
- 3 cups all-purpose flour
- 1/4 tsp. coarse kosher salt
- cornmeal (for sprinkling)
- 8 oz. fingerling potatoes (cooked, cooled, cut crosswise into 1/3-inch slices)
- 8 oz. asparagus (; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces)
- 2 ears corn husked (kernels cut from cobs)
- 2/3 cup fresh peas (or frozen peas, thawed)
- 3/4 cup ricotta cheese (not drained)
- 8 large eggs
- parmesan cheese shavings
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol225mg75% |
| Sodium180mg8% |
| Potassium460mg13% |
| Protein19g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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