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flat breads with eggs

Raw Vegetable Tahini Egg Toast

I love this raw vegetable flatbread because it's creamy, crunchy, and rich all at the same time! These toasts come together in minutes and are a perfect quick lunch or snack that's loaded with healthy vitamins and nutrients.
Prep Time 12 mins
Total Time 12 mins
Course Brunch, Lunch, Snacks, Vegetable Sides
Cuisine American, Mediterranean
Servings 2 people
Calories 503 kcal

Ingredients
  

Flatbread Toast

  • 1 piece flatbread
  • 1 cup Lacinato kale, thinly sliced
  • 1 ½ tbsp olive oil
  • 1 raw beet
  • 2 carrots
  • 2 large farm eggs
  • Sea salt to taste

Tahini Spread

  • cup tahini paste
  • cup boiling water
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic
  • Salt and pepper to taste

Instructions
 

Flatbread Toast

  • Toast flatbread until browned and crispy, and reserve.
  • Place kale in a small mixing bowl, and drizzle with olive oil. Massage the kale you're your hands to coat and tenderize and sprinkle with sea salt. Reserve.
  • Use a mandolin and slice the beets into paper think rounds. (If you do not have a mandolin, you can slice as thin as possible with a knife). Reserve.
  • Shave the carrots into long strips with a wide peeler and cut the strips in half. Reserve.
  • Place a small pot of water over moderate heat and bring to a boil.
  • Once water is at a rolling boil, carefully lower in the eggs and set a timer for 6 minutes.
  • After the timer goes off, take the eggs out of the water and immediately run them under cold water or place in an ice bath. This will stop the cooking process.
  • When the eggs are cool enough to handle, peel them, and slice in half lengthwise and reserve.
  • Assembly: Slather the toasted flatbread with the tahini spread and top with the kale, beets, carrots, and the egg on top. Sprinkle with sea salt.

Tahini Spread

  • Place the tahini in a medium-sized mixing bowl and pour in hot water. 
  • Whisk the mixture until smooth, and add the lemon juice and garlic. 
  • Season to taste with salt and pepper. 
  • Serve with the flatbread. 

Nutrition

Calories: 503kcalCarbohydrates: 33gProtein: 16gFat: 36gSaturated Fat: 6gTrans Fat: 1gCholesterol: 164mgSodium: 265mgPotassium: 676mgFiber: 5gSugar: 6gVitamin A: 11519IUVitamin C: 27mgCalcium: 148mgIron: 4mg
Keyword flat bread recipe, tahini egg toast