Categories: Breakfast

Ingredients

• 1 c. whole wheat flour
• 1 tsp. salt
• 4 Tbsp. olive oil
• 1/2 onion, large, sliced
• 1 Tbsp. Fresh rosemary leaves
• 1/2 c. salsa
• 1/4 c. cream cheese
• 1 tomato, diced
• 5 jumbo eggs
• Cream
• Salt and freshly ground black pepper
• 2-4 slices bacon
• Cheddar cheese, shredded

Directions

1. Crust: Put flour into bowl; add salt. Slowly add 1-1/2 c. water, whisking to eliminate lumps. Cover with towels and let rest while oven heats (or as long as 12 hours). The batter should be about the consistency of thin pancake batter.

2. When ready to bake, heat the oven to 450 degrees F. Put oil in a 12" cast-iron skillet (along with the onion and rosemary if you’re using them) and put in heated oven. Wait a couple of minutes for oil to get hot, but not smoking. The oil is ready when you just start to smell it. Carefully remove pan (give onions a stir); then pour in the batter and return skillet to oven. Bake 30 minutes or until flatbread is well browned, firm, and crisp around edges. Let it rest a couple of minutes.

3. Sauce: Mix together all ingredients until smooth.

4. Scrambled eggs: Spray a clean skillet. Beat together eggs, cream, and salt and pepper. Pour into skillet and cook until set, stirring when necessary.

5. Dice bacon and fry in separate skillet.

6. Assembly: Leave flatbread in skillet. Cover with sauce; add eggs on top of sauce. Sprinkle with bacon bits. Cover with shredded cheese. Place in hot oven (450 degrees F.) for about 5 minutes or until cheese melts.

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