LAUNCH THE DAY...

…with this Egg and Sauerkraut Flatbread Breakfast.

Power through with sourdough whole grain flatbread, raw white cheddar, turmeric topped protein, gut-friendly probiotic ferments, and simple green goodness from creamy avocado paired with spinach.

Egg and Sauerkraut Sourdough Flatbread breakfast recipe

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ABOUT THIS EGG AND SAUERKRAUT FLATBREAD RECIPE

Bring nutrient-dense ingredients to your mornings with this Egg and Sauerkraut Flatbread Breakfast.

If you want a fermented food breakfast you found it complete with sauerkraut and einkorn sourdough wheat.

The toppings pair well, but whole wheat sourdough flatbread and egg also invite creativity when it comes to toppings. So, create away! Let me know what other sourdough flatbread recipe ideas you come up with.

These come together quick when we keep Whole Wheat Einkorn Sourdough Flatbread frozen and ready to roll at all times.

We’re all doing that, right? If not, let this be our inspiration to start. Once you have flatbread on hand this becomes an easy, nutritious, and filling go-to breakfast.

cultured butter in a cast-iron frying pan

SET UP YOUR SPACE
uncooked flatbread rounds
all other recipe ingredients
cutting board for rolling dough
extra einkorn flour for rolling dough
rolling pin
comal/griddle pan for flatbread
sauté pan for eggs
spatulas for eggs and flatbread
cotton towel for keeping flatbreads warm

HELPFUL EQUIPMENT
Comal – This cast iron tortilla pan works great for making the flatbread. It tolerates getting nice and hot without needing any oil. Or, use a regular cast-iron skillet.
Rolling pin – Using a mini rolling pin works well when rolling out these flatbreads, but any rolling pin will do.
Cutting board— If you have a glass, smooth cutting board now is the time to use it. They work well for rolling out the dough. Pastry mats also work well.

EGG AND CHEESE SAUERKRAUT FLATBREAD RECIPE INGREDIENTS:
Sourdough Flatbread: You need sourdough flatbread rounds for this breakfast. Don’t worry, I have a great recipe for you. Prepare it at least two days ahead and freeze what you don’t use for future breakfasts, snacks, and other great meals.
Cultured Olive Butter: I have a recipe for this as well. I highly recommend using it. Don’t worry though. If you haven’t ventured into butter making yet you can still use whatever oil you prefer for cooking your sunny eggs. Ghee or coconut oil also work.
Turmeric: Ground turmeric here.
Sea Salt: A mineral sea salt works nicely.
White Cheddar: Strong white cheddar complements these wraps.
Eggs: Use organic soy free eggs or organic pastured raised eggs when possible. Or, just get your favorite large eggs for this recipe.
Spinach: Rinse it and keep it raw.
Ripe Avocado: Hass or Reed sound good.
Sauerkraut: I recommend homemade for this too (yes, HoneySalt and Olive has a recipe for sauerkraut as well). If you don’t have any made, choose a probiotic-rich raw version from your local store.

PREP BEFORE COOKING

Make the flatbread dough at least two days before making this flatbread breakfast recipe (hopefully you already did this on a food prep day and you have a stash in the freezer). Get them to the point where they’re ready to roll.
Set out all the spices and ingredients for compiling your breakfast flatbreads before you start any cooking.
Have a comal/griddle pan ready for making the flatbread and a sauté pan ready for frying the eggs. See “Set Up Your Space” above.

Reminder!

Make Whole Wheat Einkorn Sourdough Flatbread before making this recipe. Hopefully you keep some in the freezer regularly.

HOW TO SERVE EGG AND SAUERKRAUT FLATBREAD BREAKFAST

Serve this sourdough breakfast just a couple minutes after nestling the hot eggs (cooked in cultured olive butter) in the flatbread—right when they begin making the cheese melty.
If you add sauerkraut, keep it on top of the spinach. Don’t let any liquid seep down and make the flatbread soggy. No sad soggy flatbread.
Of course, we don’t want the hot eggs hitting the sauerkraut and rendering any of the probiotics ineffective either. They’re better kept away from one another.

sourdough flatbread for probiotic breakfast recipe

TIPS FOR SUCCESS

Hopefully you’re making the HoneySalt and Olive “Handy 7 Base Recipes” I mentioned on the about page. They’re worth making and keeping on hand for sourdough flatbread breakfast wrap recipes like this one.
Also, when you cook the wrap on the cast iron pan it’s nice to let the flatbread get a few small brown spots on each side.

einkorn sourdough flatbread with fried egg, turmeric, and cheese.

einkorn sourdough flatbread with fried egg, sauerkraut, cheese, turmeric and spinach

WHAT TO AVOID

Heat the comal before you roll out the flatbread. Once you roll it, cook it right away or it may get sticky.
Resist laying the flatbread on the comal/pan until HOT.
Avoid extra sauerkraut juice. Remember, when you top your flatbread fillings with sauerkraut, don’t add sauerkraut juice. Press the kraut against the side of the jar and leave some of the juice behind before topping your sauerkraut egg wrap.

STORAGE OPTIONS

Maybe you’re tired of hearing it by now, but I’ll say it again anyway because it’s so helpful when it comes to easy breakfast wraps. Make the sourdough flatbread ahead (without rolling out the dough) and freeze them! It makes this breakfast easier.
Defrost the flatbread in the refrigerator the night before and then roll them out on the day you make your breakfast wraps. Once you fill the flatbreads, eat them. They don’t store well. Only the flatbread rounds store well.