Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Sunny-Side-Up Egg and Baby-Spinach Flatbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hans Gissinger Total Time: 15 mins Servings: 2 Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand for this ingenious 15-minute dish. Prefer it zesty? Add some hot sauce. Ingredients 1 (10-inch) whole-wheat flatbread 2 tablespoons extra-virgin olive oil 4 cups baby spinach ⅛ small red onion, thinly sliced 1 tablespoon lemon juice Coarse salt and ground black pepper 3 large eggs Directions Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes. Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more. Rate it Print