Basil Peach & Ricotta Breakfast Flatbreads

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 4 naan or flatbreads
• 1 1/2 cups whole-milk ricotta
• 3 ripe peaches
• 4 large eggs
• 1/3 cup fresh basil leaves
• 3 tbsp honey
• 2 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• pinch red pepper flakes
• 1/4 cup toasted almonds or pistachios

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, or set the oven broiler to high. Brush both sides of the flatbreads lightly with olive oil.
2. 2Grill or broil the flatbreads until lightly charred and crisp on the edges but still pliable in the center, about 1 to 2 minutes per side. Keep warm.
3. 3Halve and pit the peaches, then cut into wedges. Toss them with a little oil and grill cut-side down until they show distinct grill marks and begin to soften and caramelize, 2 to 3 minutes per side.
4. 4In a bowl, stir the ricotta with lemon zest, salt, and a drizzle of honey until creamy and spreadable. Taste and adjust sweetness.
5. 5Fry the eggs sunny-side-up or over-easy in a lightly oiled nonstick skillet over medium heat until the whites are fully set and the edges are lacy and crisp; season with salt and pepper.
6. 6Spread a generous layer of the lemony ricotta over each warm flatbread. Arrange the grilled peach wedges on top, then nestle a fried egg in the center of each.
7. 7Scatter torn basil leaves and toasted nuts over everything. Finish with a final drizzle of honey, red pepper flakes, and freshly cracked black pepper.
8. 8Serve immediately while the flatbread is still crisp and the egg yolk is runny so it mingles with the sweet peaches and creamy ricotta. Perfect for a late-summer weekend brunch plate.