Brunch for 2: Oregano Flatbread with Poached Egg and Asparagus
To skip the post and step-by-step instructions and go straight to recipe, click here.Summertime is the perfect time to pick up one of nature’s most succulent veggies - asparagus! I definitely didn’t fully appreciate my dad’s homegrown asparagus as a kid nearly as much as I should have, so I’m trying to embrace it more in my adulthood. I recently had a conversation with one of my sisters about her asparagus patch, and she told me that they take three to four years before you can harvest them! Isn’t that crazy? Definitely makes me appreciate this delicious vegetable even more.
This dish might seem a little over-the-top at first glance, but it’s actually one of the quickest recipes I’ve created! If you’re curious how I came up with it, I’m afraid the story’s a little boring - I just happened to have some leftover flatbread from a restaurant and some asparagus and eggs in my fridge one day. Being someone who loves to play “Chopped” with my fridge contents, I combined them all and it was dynamite. So I developed it, and here you go! It looks classy and makes an excellent brunch or lunch for two. This flatbread is very easy and has a very pleasant, almost sweet oregano flavor, and when paired with some savory asparagus and dunked in rich egg yolk, it’s a unique combo that my husband and I love, and I hope you love it too!
Some Recipe Notes:
How are you supposed to eat this?
My husband asked me this the first time I set this dish in front of him, and it’s a pretty valid question honestly, haha. I recommend breaking the egg yolk, and then eating it all with a fork and knife, getting a little of everything in each bite.
Can I skip the mayonnaise if I don’t like it?
I know a lot of people that aren’t big fans of mayonnaise, but I feel like it adds a great creaminess and bit of moisture to this dish. If you want to leave it out, I’d recommend spreading some butter, pesto, or another fatty condiment that you prefer on your flatbread instead.
Can I make the flatbread ahead of time?
Yes, just let it fully cool and store it in a food storage bag to keep it from drying out. I would recommend not making it more than 2 days ahead of time for best quality.
Can I switch out the oregano for a different spice?
Yes, lots of spices and herbs would be great with this! Basil or parsley would be lovely additions if you’re not a fan of oregano. Or, you could go a bit of a spicier route and go for some cumin or cayenne (I would cut the amount down to about a teaspoon for these or it could be overwhelming). I have also made this flatbread with poppy seeds, which is a fun addition! You could of course leave this flatbread plain as well if that’s what you prefer.
Step-By-Step Walk-Through
If you’re feeling confident in your cooking skills and want to skip the walk-through, click here.
Step 1:
Make Flatbread
Place a large frying pan over medium heat to preheat.
In a large bowl, combine ½ cup all-purpose flour, ¼ cup plus 1 tablespoon full-fat plain yogurt, ½ teaspoon baking powder, a pinch of salt, and 1 ½ teaspoons of dried oregano.
Dump the dough onto a well-floured surface and knead it a few times to bring together, adding extra flour as needed to make it a non-sticky dough.
Roll out your dough into a roughly 8-inch circle.
Place your flatbread dough circle into your preheated pan (ungreased) and cook uncovered for 2 minutes.
Flip flatbread and cook for 2 minutes on the other side.
Remove flatbread from the pan and set aside.
Step 2:
Cook Asparagus
Heat a large frying pan over medium heat (I usually just rinse the pan from the flatbread and put it back over the heat).
Prepare ½ pound of asparagus (weighed before prepping) by rinsing it and snapping off the bottoms. Asparagus should naturally break at just the right point between the soft stem and the woody bottom.
Once pan is hot, melt ½ tablespoon of salted butter in it and spread it around.
Add the asparagus to the pan. Cover and cook undisturbed for 5 minutes.
While the asparagus is cooking, mince 2 cloves of fresh garlic or measure one teaspoon of minced garlic.
When the five minutes of cooking is up, uncover and add the garlic, sauteeing for about 30 seconds, just until the garlic is lightly browned and fragrant.
Remove from the heat, cover, and set aside.
Sep 3:
Poach Eggs
Bring 4 cups of water to a boil in a medium pot (you can start the boiling process while the asparagus is cooking).
Stir in 1 tablespoon of white vinegar.
Break 2 eggs into their own small bowls or ramekins, being careful not to break the yolks.
Turn off the heat under the boiling water, but don’t remove it from the burner. Very gently pour each egg into the boiling water, each on its own side of the pot.
Cover and let cook undisturbed for 4 minutes.
When the time is up, use a slotted spoon to gently remove each egg and place on a paper towel-lined plate.
Very gently blot off excess water with another paper towel.
Step 4:
Assemble Dish
Cut your flatbread in half and if desired, toast in a toaster or toaster oven slightly until warm and lightly crisp (recommended).
Place each flatbread half on a plate. Spread 1 tablespoon of mayonnaise of your choice over the flatbread.
Place your asparagus and poached egg on top of your flatbread.
Sprinkle with salt and pepper to taste, and if desired, a drizzle of your favorite hot sauce.
Brunch for 2: Oregano Flatbread with Poached Egg and Asparagus
Servings: 2 Time: 30 minutes
Difficulty: 🧡🧡🤍🤍🤍
Ingredients
FOR FLATBREAD:
½ cup all-purpose flour
¼ cup + 1 TBS. full-fat yogurt
½ tsp. baking powder
pinch of salt
1 ½ tsp. dried oregano
FOR ASPARAGUS:
½ lb. asparagus
1 tsp. or 2 cloves minced garlic
½ TBS. salted butter
FOR EGGS:
2 eggs
1 TBS. white vinegar
FOR ASSEMBLY:
1 TBS. mayonnaise
Salt and pepper to taste
Hot sauce of your choice to taste (optional)
Directions
Step 1: Make Flatbread
Mix together all the flatbread ingredients in a large bowl. Dump the dough onto a well-floured surface and knead a few times to bring together, adding extra flour as needed to reduce stickiness and create a smooth dough. Roll out dough into an 8-inch circle. Heat a large frying pan over medium heat. Once hot, place dough into ungreased pan and let cook undisturbed for 2 minutes. Flip and cook another 2 minutes. Remove from heat and set aside.
Step 2: Cook Asparagus
Heat a large frying pan over medium heat (I usually just rinse the pan from the flatbread and put it back over the heat). Prepare asparagus by rinsing it and snapping off the bottoms. Asparagus should naturally break at just the right point between the soft stem and the woody bottom. Once pan is hot, melt salted butter in it and spread it around. Add the asparagus to the pan. Cover and cook undisturbed for 5 minutes. While the asparagus is cooking, mince fresh garlic or measure one teaspoon of minced garlic. When the five minutes of cooking is up, uncover and add the garlic, sauteeing for about 30 seconds, just until the garlic is lightly browned and fragrant. Remove from the heat, cover, and set aside.
Step 3: Poach Eggs
Bring 4 cups of water to a boil in a medium pot (you can start the boiling process while the asparagus is cooking). Stir in white vinegar. Break eggs into their own small bowls or ramekins, being careful not to break the yolks. Turn off the heat under the boiling water, but don’t remove it from the burner. Very gently pour each egg into the boiling water, each on its own side of the pot. Cover and let cook undisturbed for 4 minutes. When the time is up, use a slotted spoon to gently remove each egg and place on a paper towel-lined plate. Very gently blot off excess water with another paper towel.
Step 4: Assemble Dish
Cut your flatbread in half and if desired, toast in a toaster or toaster oven slightly until warm and lightly crisp (recommended). Place each flatbread half on a plate. Spread 1 tablespoon of mayonnaise of your choice over the flatbread. Set the asparagus and poached egg on top. Sprinkle on salt and pepper to taste and, if desired, drizzle on a little hot sauce of your choice.