Qbanaa: ‘A career in music is like a start-up business — you can lose a lot at the beginning’
Qbanaa: ‘A career in music is like a start-up business — you can lose a...

Sarah Gill

My Career: Founder of the AI Institute Maryrose Lyons
My Career: Founder of the AI Institute Maryrose Lyons

Sarah Finnan

Galaxy gazing: This is the future of AI
Galaxy gazing: This is the future of AI

Lizzie Gore-Grimes

Step inside textile artist Nicola Henley’s dreamy Co. Clare farmhouse
Step inside textile artist Nicola Henley’s dreamy Co. Clare farmhouse

Marie Kelly

9 of the best events happening this bank holiday weekend
9 of the best events happening this bank holiday weekend

Sarah Gill

IMAGE Active: Connect, Move & Thrive with Aoibhinn Raleigh & Vilte Jankunaite
IMAGE Active: Connect, Move & Thrive with Aoibhinn Raleigh & Vilte Jankunaite

IMAGE

This Sandymount home is full of rich colour and clever storage solutions
This Sandymount home is full of rich colour and clever storage solutions

Megan Burns

Some of Ireland’s best autumnal forest walks to try over the mid-term
Some of Ireland’s best autumnal forest walks to try over the mid-term

Sarah Finnan

Page Turners: ‘The Bookseller’s Gift’ author Felicity Hayes-McCoy
Page Turners: ‘The Bookseller’s Gift’ author Felicity Hayes-McCoy

Sarah Gill

4 AW outfit combinations to wear with loafers
4 AW outfit combinations to wear with loafers

Sarah Finnan

Image / Editorial

Something different for Father’s Day: breakfast flatbreads


By Meg Walker
16th Jun 2019
Something different for Father’s Day: breakfast flatbreads

 

 

Breakfast Flatbreads with Sausage, Morels & Spring Onions

Serves 4

Ingredients
55g unsalted butter
salt
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

Method
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.