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Tuscan Garden Breakfast Flatbread

  • Author: American Egg Board
  • Yield: 6 servings 1x


Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.



Sun-Dried Tomato Pesto:

  • 6 ounces sun-dried tomatoes (about 1 cup)
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • 2 tablespoons toasted almond slivers
  • ½ cup olive oil
  • ½ teaspoon Kosher salt

Rosemary Sour Cream:

  • 1 cup sour cream
  • 2 teaspoons minced fresh rosemary
  • ½ teaspoon Kosher salt
  • Freshly ground black pepper

Roasted Artichokes:

  • 1 (14-ounce) can artichoke heart quarters, well drained and chopped
  • Olive oil as needed
  • ½ teaspoon dried Greek seasoning blend
  • 2 tablespoon olive oil
  • 8 ounces crimini mushrooms, sliced
  • 1 cup finely diced tomatoes
  • 6 slices applewood bacon, cooked crisp and chopped
  • 6 Naan bread or oven-baked flatbread
  • 3 ounces fresh baby spinach leaves
  • ¾ cup grated Parmesan cheese
  • 6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs


  1. Sun-Dried Tomato Pesto: Place all ingredients in food processor and whirl until smooth mixture forms. Cover and refrigerate until ready to use.
  2. Rosemary Sour Cream: In a bowl, stir all ingredients thoroughly. Cover and refrigerate until ready to use.
  3. Roasted Artichokes: Chop artichokes, toss with olive oil and Greek seasoning. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.
  4. Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.
  5. Naan Assembly: Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450° F for 8 minutes.
  6. Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream. Serve immediately.