One of the biggest myths about food bloggers is that we eat well all of the time. We go to farmer’s markets and new restaurants, and cook with obscure, unpronounceable ingredients. I do all of those things, sometimes. But most of the time I’m stuck in the same rut as everyone else: the fridge is empty, I’m starving, and I have no desire to do anything other than pick out a show on Netflix. Ah, the eternal dinner conundrum.
But put your phone away, dear. Don’t order takeout just yet. I have something even better: Fried Egg and Arugula Flatbread with Crème Fraiche. Inspired by a classic Salade aux Lardon, this recipe is hearty, satisfying and delicious any time of day. And best of all, it’s ready in about 15 minutes.
One key to quick cooking is taking shortcuts where you can and using exceptional ingredients that are full of flavor and texture. Today, that’s creamy goat cheese, silky crème fraiche, runny fried eggs and a smattering of peppery arugula on a crusty flatbread. And bacon, of course.
With its unique ingredients and tasty pre-made options, Trader Joe’s is a lazy girl’s dream. For this recipe, I stocked up on all of my groceries in a single trip to TJ’s: Garlic Naan, Fully Cooked Apple Smoked Bacon, goat cheese, eggs, shallots and crème fraiche.
I found TJ’s airy flatbread in the bread aisle, but this recipe would work well with any store-bought flatbread, such as pita or unbaked pizza crust. You can also use your favorite pizza dough, just be sure to bake it before proceeding.
Start by topping your flatbread with a layer of crème fraiche. Made by fermenting cream, crème fraiche is the sensuous French cousin to all-American sour cream. With 30 percent milkfat, it’s richer and less tangy than sour cream.
Top the crème fraiche with some chopped, cooked bacon and thinly sliced shallot, and you’re on your way to heaven. Sweet, mild and with a hint of garlic flavor, shallot is the allium of choice here. Finally, top with a few dollops of crumbled goat cheese and freshly cracked black pepper.
Another tip for quick cooking is to embrace substitutions. No crème fraiche? No problem. Sub in sour cream or cream cheese. Swap the shallot for thinly sliced red onion or minced garlic. And if you hate goat cheese (ahem, Paul), try grated parmesan, aged gouda or fresh mozzarella.
Pop these beauties into a 400-degree oven for about 5 minutes, and then under a broiler set to “High” for 1-2 minutes more. While the flatbread bakes, fry up some eggs and lightly dress some arugula with the juice of half a lemon, a drizzle of olive oil and a touch of salt and pepper.
Once the crème fraiche, bacon and cheese are bubbling, remove from the oven and top with a fried egg and a handful of arugula. Serve immediately and sink into foodie flatbread heaven. Paired with a beer (try an IPA or a citrusy Wheat) or glass of chilled white wine, Fried Egg and Arugula Flatbread with Crème Fraiche is an easy, impressive dinner for one (or more).
- 4 single-serving flatbread (such as TJ's Garlic Naan), or 1 (12-inch) baked pizza crust
- ¼ cup creme fraiche
- 1 shallot, thinly sliced
- 4 slices bacon, cooked and chopped
- 3 ounces goat cheese, crumbled
- 4 eggs
- 1½ cups arugula
- Juice of ½ lemon
- 1-2 teaspoons olive oil
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Place flatbreads or pizza crust on a baking sheet lined with parchment paper. Spread each flatbread with 1 tablespoon creme fraiche. Top with sliced shallot, bacon, goat cheese and cracked black pepper. Bake for 5 minutes.
- Set oven to broil on High and broil until cheese and bacon are bubbling, about 1-2 minutes.
- While flatbread bakes, fry eggs in olive oil in a small non-stick skillet, until desired doneness.
- In a small bowl, toss together arugula, lemon juice and olive oil. Season with salt and pepper.
- Remove flatbreads from oven and top with fried egg and arugula. Serve immediately.