By Protein
Bacon Brunch Flatbread Recipe
Ingredients
- 1 ea. Flatbread, Prepared
- 2 ea. Wright® Brand Hickory Smoked Honey Thick Sliced Flat-Pack® Bacon 10/12
- 2 oz. Canned Artichokes, Drained
- 4 oz. Whipped Ricotta
- 2 oz. Snap Peas, Sliced
- 1 ea. Egg
- 1 tbsp. Honey (Optional Garnish)
Amplify your brunch menu offerings with this delicious flatbread featuring Wright® Brand Hickory Smoked Honey Thick Cut Bacon with whipped ricotta, crispy fried artichokes, sliced snap peas, and a sunny-side-up egg. Served with a drizzle of honey for an extra touch of sweetness.
Directions
- Preheat flat top to medium heat. Cook bacon until crisp and golden. Drain over rack or on paper towel.
- Slice artichokes thinly and fry in hot oil until golden and crisp. Drain and season lightly with salt.
- Warm the prepared flatbread in the oven according to package instructions until fully heated and slightly crisp.
- Spread a generous layer of ricotta over the warm flatbread.
- In a nonstick pan, cook the egg sunny-side-up until whites are set and yolk remains runny.
- Place the sunny-side-up egg in the center of the flatbread.
- Arrange fried artichokes and sliced snap peas evenly on top.
- Drizzle lightly with honey for a sweet contrast and serve immediately.
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