Flatbread and Fried Eggs | Napier Outdoors Flatbread and Fried Eggs | Napier Outdoors

Flatbread and Fried Eggs

Category, DifficultyBeginner

With a bit of planning, you can eat delicious, healthy meals, even in the woods!

Yields5 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins

 500 g Store-bought whole wheat pizza dough
 ½ cup Extra-virgin olive oil
 3 Cloves garlic, crushed
 200 g Fresh mozzarella, thinly sliced
 2 cups Baby spinach leaves
 4 Large ripe tomatoes, thinly sliced
 5 Eggs
 Salt and pepper

1

In saucepan, heat oil and garlic over medium heat, about 4 minutes. Let sit for 10 minutes.
Strain and let cool. Discard garlic (Make-ahead: Cover and keep for up to 4 days).

2

On a lightly floured surface, divide dough into 5 equal portions. (You can use top of a plastic bin
or cutting board when camping). Shape each portion of dough into approximately 1/2 -inch (1.5
cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust
top with flour and top with sheet of oiled parchment paper. (Make-ahead: cover up to 2 hours).

3

Slide dough rounds on outdoor grill and cook over the fire. Cook each disk, one at a time, cook
about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side,
about 1 minute. Transfer to clean work surface.

4

Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1
egg into center of each flatbread. Season flatbread with salt and pepper. Cover grill with greased
foil paper and slide flatbread back onto greased aluminum foil on grill and cook tented with
tinfoil until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for
2 minutes before cutting.

Nutrition Facts

Serving Size 224g

Servings 5


Amount Per Serving
Calories 337
% Daily Value *
Total Fat 19.52g31%
Saturated Fat 3.93g20%
Trans Fat 0g
Cholesterol 626mg209%
Sodium 336mg15%
Potassium 329mg10%
Total Carbohydrate 27.48g10%
Dietary Fiber 3.2g13%
Sugars 2.4g
Protein 14.59g30%

Vitamin A 92%
Vitamin C 41%
Calcium 8%
Iron 23%
Vitamin K 81%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 500 g Store-bought whole wheat pizza dough
 ½ cup Extra-virgin olive oil
 3 Cloves garlic, crushed
 200 g Fresh mozzarella, thinly sliced
 2 cups Baby spinach leaves
 4 Large ripe tomatoes, thinly sliced
 5 Eggs
 Salt and pepper

Directions

1

In saucepan, heat oil and garlic over medium heat, about 4 minutes. Let sit for 10 minutes.
Strain and let cool. Discard garlic (Make-ahead: Cover and keep for up to 4 days).

2

On a lightly floured surface, divide dough into 5 equal portions. (You can use top of a plastic bin
or cutting board when camping). Shape each portion of dough into approximately 1/2 -inch (1.5
cm) thick rustic 7-inch (18 cm) disks. Put disks on a lightly oiled rimmed baking sheet. Dust
top with flour and top with sheet of oiled parchment paper. (Make-ahead: cover up to 2 hours).

3

Slide dough rounds on outdoor grill and cook over the fire. Cook each disk, one at a time, cook
about 30 seconds or until grill marks appear on bottom of rounds, turn and grill on other side,
about 1 minute. Transfer to clean work surface.

4

Brush each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Break 1
egg into center of each flatbread. Season flatbread with salt and pepper. Cover grill with greased
foil paper and slide flatbread back onto greased aluminum foil on grill and cook tented with
tinfoil until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for
2 minutes before cutting.

Flatbread and Fried Eggs

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