Breakfast Flammkuchen (with mushrooms and egg)

Method3 steps · about 45 min

1. 1

   Step 1: Preheat the oven to 500°F / 260°C. Mix the 100 g all-purpose flour, 100 g whole wheat flour, 2 tbsp dough olive oil, ½ tsp sea salt and 80 ml water. Knead for about 5 minutes until smooth, adjusting with a little extra flour or water only if needed. Wrap and rest for 10 minutes.

   Rest dough · 10 minUses 100 g all-purpose flour · 100 g whole wheat flour · 2 Tbsp olive oil · 1/2 tsp sea salt · 80 ml water · Extra flour as needed for adjusting and rolling the dough · Extra water only as needed to adjust the dough

2. 2

   Step 2: Chop the pint of mushrooms (1 pint). Heat the separate 1 tbsp olive oil in a large skillet over medium-high heat and sauté the mushrooms until browned; season with the separate salt and pepper to taste. Peel and slice the half onion. Roll the rested dough very thinly on a lightly floured surface.

   Uses rested flatbread dough · 1 pint mushrooms, chopped · 1 tbsp olive oil for sautéing mushrooms · Salt to taste for the mushrooms · Black pepper to taste for the mushrooms · ½ yellow onion, peeled and sliced · Extra flour as needed for adjusting and rolling the dough

3. 3

   Step 3: Transfer the thin dough to a baking sheet suitable for 500°F / 260°C. Spread over the 3 tbsp sour cream and add the diced 2 bacon slices, sliced onion and cooked mushrooms. Bake for about 10 minutes until the crust is crisp and the bacon is cooked. While it bakes, fry the chosen 1–2 eggs in a little extra oil until the whites are set. Top the baked flatbread with the fried eggs and optional thyme, then cut into slices or squares to serve.

   Bake flammkuchen · 10 minUses thin rolled flatbread dough · browned seasoned mushrooms · sliced half onion · 3 Tbsp sour cream · 2 slices thick-cut bacon (small diced) · 1–2 eggs, fried for topping · A little extra oil as needed to fry the topping eggs · Fresh thyme sprigs for garnish, optional