Ingredients:
4 pieces of flatbread
6 tbsp pesto
2 cups spinach, chopped
1 cup of shredded gruyere cheese
8 slices bacon, cooked
8 eggs
Directions:
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
Cook bacon and set aside to cool. Spread pesto on each flatbread followed by spinach and cheese. Create a barrier around the edges with the cheese and spinach so the eggs don’t fall off. Gently crack two eggs onto each flatbread. Sprinkle bacon on top and bake until eggs are cooked the way you like.
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