I am so ready to leave 2016 behind and I will say adios by making this breakfast flatbread pizza with smoked salmon, scrambled eggs, avocado and arugula! For December’s Recipe Redux, members were challenged to “grab a book and cook” and make a healthier version of a cookbook recipe found on a combination of pages made up of any numbers from “2016”.
The book I chose was actually a white elephant gift for a work party, but I had to take a sneak peak before giving it away. Everyone acquainted with me knows that I love Disney theme parks. So, while I was at Disneyland a few weeks ago, I had to pick up Chef Mickey: Treasures from the Vault & Delicious New Favorites by Pam Brandon and the Disney Chefs. Chef Mickey’s Breakfast Pizza from Chef Mickey’s restaurant at the Contemporary Resort at Walt Disney World sounds delicious with its super cheesy scrambled eggs over a prepared pizza crust, but I felt it could use an upgrade.
I used this Disney breakfast pizza as inspiration, but went in an entirely different direction by using whole grain lavash flatbread as a base and topping it with a creamy labne-lemon-dill spread, scrambled eggs, smoked salmon, avocado and arugula. Served with Fruit Salad with Mint and Orange Blossom Water and you’ve got a great brunch spread!
Now, you may not be familiar with labne or lavash. Both are wonderful ethnic ingredients, but easily found in the US. We used to have to buy both at Middle Eastern or Armenian markets, but not anymore! I purchased my labne at Ralphs, found right next to the cream cheese. It’s similar to Greek yogurt, but thicker and slightly salted. It tastes so rich and creamy!
Lavash is a delicious flatbread commonly eaten in countries such as Iran, Armenia and Turkey. There’s a fabulous company called California Lavash that makes lavash accessible to Americans! Found in many Whole Foods, Sprouts, and Bristol Farms, you can find it in the refrigerated section. (I was not compensated to say how fabulous they are. I just love the product.) They have different flavors, but I prefer the healthier whole wheat option!
Even though this recipe uses only 1/2 cup of the labne spread, keep the other 1/2 cup for dipping your leftover lavash into later! If you can, make the sauce the night before to allow for the shallot flavor to mellow. If you're not that prepared, just let the sauce sit for an hour prior to using.
- 1 cup Labne (kefir cheese)
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh dill
- 2 Tablespoons minced shallot
- 1/8 teaspoon Kosher salt
- 4 eggs
- 1/4 cup lowfat milk
- 1/2 teaspoon garlic powder
- 1-1/2 teaspoons oil such as olive, canola, or Thrive algae oil
- 1 8x10 sheet whole wheat lavash flatbread (California Lavash brand is my favorite)
- 3 ounces sliced smoked salmon
- 1/2 avocado, sliced
- 1 cup baby arugula
- In a small mixing bowl, combine the labne, lemon zest, lemon juice, dill, shallot, and salt. Allow to sit for at least 1 hour, but preferably overnight, to allow the shallot to mellow.
- Preheat oven to 425 degrees Fahrenheit.
- Break eggs into a medium bowl and add milk and garlic powder. Whisk until well combined and frothy.
- Heat an 8 or 10 inch non stick skillet over medium heat. When hot, add the oil. Add the eggs and scramble by stirring with a silicone spatula. When eggs are no longer liquidy, turn heat off.
- Place lavash on a sheet pan and into oven for 3 minutes. Remove from oven when timer goes off.
- Spread 1/2 cup labne spread over the lavash. Evenly spread the scrambled eggs over labne and place lavash back into oven for 6 minutes or until lavash is crisp.
- Remove from oven and evenly spread the smoked salmon, avocado slices and arugula over the flatbread.
- Cut into 6 pieces.