Mushroom-Thyme Flatbread

Topped with rich egg yolks, savoury Cracker Barrel Herb & Garlic Cheese Slices and earthy mushrooms, this quick and easy flatbread makes an excellent main dish for brunch.

  • 11
    Ingredients
  • 40
    Minutes
  • 6
    Servings

Ingredients

  • 8 slices Cracker Barrel Herb & Garlic Cheese Slices
  • 1/4 cup (60 mL) olive oil, divided
  • 8 oz (250 g) sliced assorted mushrooms
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 tsp (20 mL) finely chopped fresh thyme
  • 4 oz (125 g) baby spinach
  • 1 pkg (400 g) flatbreads (2 per pkg)
  • 6 egg yolks
  • 2 green onions, thinly sliced

Directions

  1. Preheat oven to 400°F (200°C). Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat; cook mushrooms, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, garlic and thyme; cook for 3 to 5 minutes or until starting to soften. Stir in spinach; cook for 2 to 3 minutes or until wilted. Let cool slightly.
  2. Brush remaining oil over each flatbread. Transfer to parchment paper–lined tray. Top with cheese slices, mushroom mixture and egg yolks.
  3. Bake for 10 to 12 minutes or until cheese is melted but egg yolks are still slightly runny. Sprinkle with green onions.

Tip

Alternatively, substitute prepared pizza crusts for flatbreads.

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