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Braised Escarole Flatbread with Crème Fraîche, Honey, and Eggs

Braised Escarole Flatbread with Crème Fraîche, Honey, and Eggs
Serves 4
Hearty greens, tangy cheese, sweet honey, and silky eggs combine to make a decadent topping for chewy naan bread.
  1. 2 heads escarole, leaves separated and washed
  2. 3 tablespoons olive oil
  3. 2 garlic cloves, peeled and crushed
  4. Sea salt, to taste
  5. Ground black pepper, to taste
  6. ½ cup crème fraîche
  7. 4 naan flatbreads
  8. ¼ cup crumbled feta cheese
  9. 1 tablespoon unsalted butter
  10. 4 eggs
  11. Honey, for drizzling
  1. Heat oven to 400°F.
  2. Chop escarole into 2-inch pieces. Place a wide, shallow pan over medium heat. When hot, add oil. Add garlic, and cook 1 minute. Add escarole, and season with salt and pepper. Once escarole begins to wilt, cover pan and cook 8 minutes or until escarole is just tender. Discard garlic.
  3. Divide crème fraîche evenly atop the 4 flatbreads and spread to coat. Top crème fraîche-slathered flatbreads with escarole and feta. Bake 10 minutes or until feta softens.
  4. Meanwhile, in a large skillet, heat butter until just bubbling. Crack eggs into skillet, and season with salt and pepper. Fry to desired doneness.
  5. Top each baked flatbread with one egg and finish with a thin drizzle of honey. Serve immediately.
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Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.