Skillet Flatbreads with Sautéed Spring Greens & Fried Eggs
Prep time: 15 min | Cook: 20 min | Serves: 4 (makes 4 flatbreads) Quick homemade flatbreads using Early Morning Harvest flour, topped with their tender asparagus or kale and sunny eggs—basically a farm-fresh open-face sandwich you can eat with your hands.
Ingredients:
2 cups Early Morning Harvest stone-ground all-purpose or bread flour
¾ cup warm water
2 tbsp Early Morning Harvest clover honey
3 tbsp olive oil (divided)
1 tsp salt
1 bunch Early Morning Harvest asparagus (trimmed and cut into 1-inch pieces) or 3–4 cups chopped Early Morning Harvest kale/chard
4 Early Morning Harvest pasture-raised eggs
2–3 tbsp chopped Early Morning Harvest fresh herbs (parsley, thyme, chives, or oregano)
Salt & pepper to taste
Instructions:
Make the dough: In a bowl, stir together the flour, warm water, honey, 1 tbsp olive oil, and salt until a soft dough forms. Knead on the counter for 1–2 minutes. Divide into 4 balls and let rest 5–10 minutes (cover with a towel).
Cook the flatbreads: Heat a large skillet over medium-high. Lightly oil the pan. Roll or pat each dough ball into a thin 6–7 inch round. Cook 2–3 minutes per side until golden and puffed. Stack and keep warm.
Sauté the greens: In the same skillet, heat the remaining 2 tbsp oil over medium. Add asparagus or kale/chard and cook 4–5 minutes until bright green and just tender. Season with salt, pepper, and half the herbs. Push to one side of the skillet.
Fry the eggs: Crack the eggs into the skillet (or use a second pan) and cook sunny-side up 2–3 minutes until whites are set and yolks are still runny.
Assemble: Place a warm flatbread on each plate, top with sautéed greens and a fried egg. Sprinkle with the remaining fresh herbs.
Tip: For extra sweetness, drizzle a tiny bit more Early Morning Harvest clover honey over the eggs right before serving—it balances the greens beautifully. Leftovers reheat well in a hot skillet for lunch the next day.