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Shift flatbreads to morning meals By Sarah Lemon Updated: Jul 25, 2022 10:16 AM A A If you can put scrambled eggs on nachos, you better believe you can put them on flatbread. The former is a fun brunch idea from Wednesday’s food section and selection of recipes from Ashland writer Jim Flint. The latter builds on a concept by former Tribune News Service food writer Danial Neman, whose Steak and Eggs Flatbread I highlighted in Friday’s post. To reiterate Jim’s bid for brunch as summer’s hottest entertaining trend, the meal keeps guests and cook alike cooler. And with evenings this week too hot to turn on the oven, baking flatbreads should shift earlier in the day. Of course, as the previous post explained, you can keep the heat outside by “baking” flatbreads on a gas or charcoal grill. Revisit the post for Everything but the Bagel Flatbread to keep the method fresh. And for all those fans of Britain’s beloved breakfast of beans on toast, modernize that old standby with this recipe . Tribune News Service photo Sausage and Eggs Flatbread 1 portion flatbread dough 1/2 tablespoon butter 2 ounces sausage, cut into small pieces 3 eggs, lightly beaten Salt and pepper, to taste Preheat oven to 500 F and place pizza stone or a baking sheet in lower third of oven. Roll out the flatbread dough until thin. Place on parchment paper on top of upside-down baking sheet, prick several times with a fork and slide parchment onto hot pizza stone or baking sheet. Bake until golden brown, for 9 to 10 minutes. If dough puffs up while cooking, deflate by pricking more times with a fork. Meanwhile, melt the butter in a large skillet over medium heat and add the sausage. Cook until done. Season the eggs with the salt and pepper, and scramble with sausage in skillet. Spread scrambled-egg mixture on top of cooked flatbread, and serve. Makes 1 serving.