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Recipe: Jammy Egg Flatbread

As I was devouring the Thanksgiving Issue of Bon Appetit Magazine, I came across a recipe for Jammy Eggs on Flatbread. Jammy Eggs are basically boiled eggs. Not sure why they are called Jammy Eggs besides the fact they are Bon Appetit  and they can do whatever they want. And like a sheep I will follow. Seriously, it’s my favorite magazine right now.  I used a few of their tips on preparing Thanksgiving Dinner. There was also a great article on what to look for when purchasing Olive Oil. LIFE. CHANGED!

Back to the Jammy Eggs. The recipe looked enticing enough so I decided I’d give it a try.  I headed to the store to find some flatbread and couldn’t find exactly what I needed so me being me, I made my own.

 

Apple Tart dough on the left and Flatbread on the right.

Flat Bread (the recipe was adapted from Keepin’ It Kind)

  • 2 cups unbleached all-purpose flour + more if necessary and for your floured surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup non-dairy milk
  • 2 tablespoons olive oil (I used butter)

Instructions

  1. Combine all of the ingredients in a food processor, fitted with a DOUGH BLADE or a stand-mixer. Process/mix until a ball forms. If you have neither a food processor or stand-mixer, combine the ingredients in a large bowl. Use a spoon to stir until a dough forms and then use your hands to knead until it is soft and pliable. The ball of dough should be soft, pliable, but not sticky. If it is sticky, add flour by the tablespoon until it no longer sticks to your finger when touched.
  2. Transfer the ball of dough to a floured surface. Divide the dough in half and roll both halves into balls. Divide each of those balls in half and roll them into balls. Divide the four balls in half, creating 8 small balls of dough. Set them aside.
  3. Line a baking sheet with parchment paper. Make sure your surface is still well-floured. Take one ball and use your fingers to flatten it into a circle. Use a rolling pin to roll the dough out into a 5 to 6-inch circle-ish shape. Place the flattened dough on the prepared baking sheet and repeat with 3 more balls of dough (it’s okay if the flattened circles slightly overlap each other). Lay another sheet of parchment paper over the circles and continue with the remaining 4 balls of dough (laying them on the top sheet of paper).
  4. Heat a frying pan or griddle over medium-high heat. Place one of the circles of dough in the pan and cook until bubbles begin to form and the edges begin to lift, about 1 to 2 minutes. Use tongs to quickly flip it over and cook for another 1 to 2 minutes. Remove from the pan and place on a plate. Cover with a clean kitchen towel to keep warm. Repeat with the remaining circles of dough.
  5. If they are not eaten immediately, let them cool before transferring them to an airtight container. Refrigerate for 3 to 4 days.

The next time I make them I’ll probably omit the 1/2 teaspoon of salt since I used salted butter but the bread was still tasty and can be changed by adding different herbs and spices.

Jammy Eggs Flat bread ( adapted from Bon Appetit )

  • 4 large eggs  (I used 2)
  • ¼ cup feta
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, freshly ground pepper
  • Palmful of chopped tender herbs (such as tarragon and/or chives) (I used crushed red pepper).
  • I added 1/2 smashed avocado and 1/4 cup chopped tomatoes. 

    Carefully lower eggs into a small saucepan of gently boiling water; cook 7 minutes. Transfer to a bowl of ice water and let sit until cool enough to handle; drain. Peel eggs; tear into large pieces. Coarsely mash feta in a small bowl with lemon juice and oil, toss in tomatoes; season with salt and pepper. Gently fold in eggs. Spread the avocado over the flatbread Spoon egg mixture over flatbreads and top with herbs.

So, to be completely honest, I wasn’t a fan of this recipe. While I liked all the ingredients used, I didn’t like them all together and I think mainly it was the boil eggs. The eggs came out perfectly because, hello(!),  I made them but I prefer to just keep it simple with my boiled eggs: sprinkle some salt on a plate and dip the boiled eggs in it.  I’m also a texture eater and something about the mixture didn’t sit well with me. This is probably why I have stopped myself from trying avocado toast.

I gave the rest to my husband and he was a fan.

If you decide to give it a try, let me know!

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