ROSEMARY POTATO BREAKFAST FLATBREAD

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Thin layers of potato, fresh rosemary, and gruyere cheese topped with an egg for the perfect 15-minute breakfast pizza.

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Thinly slice potatoes and gather remaining ingredients, including gruyere cheese and rosemary.

Brush flatbreads with olive oil and spread thinly sliced shallot and garlic across the top.

Top with thinly sliced Yukon gold potatoes.

Add chopped rosemary.

Add gruyere cheese, leaving a well in the center where the egg will go.

Bake for 2-3 minutes, then press a well in the center of the cheese.

Gently pour an egg into the wells.

Bake until the egg whites are set and the crust is golden brown (see the notes in the recipe for egg-doneness).

Garnish with fresh basil and rosemary as desired.

Slice, and enjoy!

GRAB THE RECIPE

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