16th Jun 2019
Breakfast Flatbreads with Sausage, Morels & Spring Onions
55g unsalted butter
4 store-bought garlic naan flatbreads, about 130g each
455g Italian sausage, casings removed
4 tsp rapeseed oil
2 spring onions
130g morel mushrooms
230g fresh mozzarella
60g crumbled goat’s cheese
4 large eggs
watercress (optional), for serving
Position a rack in the upper third of the oven and preheat the oven to 200°C/gas mark 6. In a large pan over medium heat, melt 1 tbsp of the butter and sprinkle with ¼ tsp of salt. When the butter is melted, place 1 naan in the pan, right-side down, and cook until it is light golden brown and crisped, about 30 seconds to 1 minute. Transfer the toasted naan to a baking sheet (you will use two sheets here) and set aside. Repeat with the remaining 3 flatbreads.
Wipe out the pan and cook the sausage over medium-high heat, breaking it into large crumbles, and then leave them alone to brown nicely on one side, about 1½ minutes. Turn the crumbles over and cook until browned on the other side and cooked through, about 3 minutes. Using a slotted spoon, transfer the sausage to the naans, dividing it evenly among them.
Wipe out the pan one more time. Heat 2 tsp of the oil over medium heat, and add the spring onions (left whole) and the morels. Cook until the mushrooms are tender and the onions have wilted a bit, about 2 minutes. Remove from the heat and divide the onions and morels evenly among the flatbreads. If you like, you can chop the onions at this point, but I like to add them to the flatbreads whole. Tear the mozzarella into large pieces and top each flatbread with a quarter of the cheese. Scatter a quarter of the goat’s cheese crumbles over each flatbread and sprinkle with a little salt.
Bake the flatbreads, one baking sheet at a time, for 4 minutes. Grill until the mozzarella is melted and just beginning to brown and bubble, 2-3 minutes.
Meanwhile, fry the eggs, if using. Add the remaining 2 tsp of oil to a large non-stick pan over medium heat. Crack the eggs into the skillet and cook to your preferred doneness level, flipping once halfway through. Top each flatbread with a fried egg and some watercress, if using. Serve immediately.
Extracted from Smoke Roots Mountain Harvest: Recipes and Stories Inspired by My Appalachian Home by Lauren Angelucci McDuffie (Chronicle Books, approx €26). Photographs by Lauren Angelucci McDuffie.
Don’t miss this year’s IMAGE Business Summit, with an expert line-up, skills masterclasses, keynote addresses and more.Back by popular demand,...
This is a great way to get a juicy roast chicken, bursting with flavour. Bord Bia’s Spatchcock Chicken...
“I was confused. Hadn’t I just been told this was a perfect time to be pregnant?” she questioned. Actress Cortney...
Not everyone was happy about the Duchess of Sussex getting involved in US politics. But her letter on behalf of...
Your brain health is just as important as that of the rest of your body, says psychologist and neuroscientist Dr...
These days, going to a wedding is the equivalent of going on a short holiday in terms of cost. From...
Painting kitchen cabinets can be transformative and can be achieved relatively low-cost, but you need the right equipment, and a lot of...