Food recipe

Flatbreads topped with spinach and egg recipe

The bright green topping is made from spinach and butter beans, with a baked egg to finish.
Fabulous flatbread: no ordinary eggs on toast dish CREDIT: ISSY CROKER

By  Lily Simpson 

This is my take on a Florentine pizza. The bright green topping is made from spinach and butter beans, with a baked egg to finish.

Prep time: 10 minutes, plus 2 hours chilling time | Cooking time: 10 to 15 minutes

SERVES

Four

INGREDIENTS

  • A handful of caraway seeds
  • 250g chickpea flour
  • 125–175ml cold water
  • 400g jarred butter beans, drained and rinsed
  • 1 tbsp rapeseed oil, plus extra for frying
  • 200g spinach
  • 4 eggs
  • Toasted pumpkin seeds to sprinkle
  • Flaked sea salt and cracked black pepper

METHOD

  1. Toast the caraway seeds in a small dry frying pan until fragrant. Tip into a bowl and add the flour and a pinch each of salt and pepper. Gradually mix in enough water to create a thick batter. Chill for two hours.
  2. Preheat the oven to 200C/180C Fan/Gas 6.
  3. To make the spinach mixture, place the butter beans, oil and a pinch each of salt and pepper in a food processor and blitz until smooth. Add the spinach and blitz again. Set aside.
  4. Heat a little oil in a 20cm frying pan. Spoon in about a quarter of the batter, spreading it out with the back of the spoon to create a large pancake. Once golden on the base, flip over and cook the other side.
  5. As the flatbreads are cooked, transfer them to a baking tray.
  6.  When all the flatbreads are on the tray, smear the spinach mixture over them. Crack an egg on top of each.
  7. Bake for two to three minutes until the eggs are cooked. Season with salt and pepper.
  8.  Sprinkle with pumpkin seeds and serve.

Recipe from Detox Kitchen Vegetables by Lily Simpson (Bloomsbury, £26)

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