Basic Scrambled Eggs on Yoghurt Flatbread. A simple recipe to make perfect scrambled eggs every time!
Basic Scrambled Eggs on Yoghurt Flatbread
Georgia’s favourite breakky is eggs or bacon on yoghurt flatbread. Today we had basic scrambled eggs on yoghurt flatbread. Sam had his go to of Nutrigrain………..
A sleep in before kids was a luxury looked forward to on the weekend. Now it’s a rarity and usually results in everyone running around in a mad rush cos we are late.
I have become a little obsessed with these yoghurt flatbreads. Partly because they are so delicious, fresh and home made so less hidden nasties, but also because the kids eat them! and they eat all of them, bread you end up with crusts leftover and no one ever wants the end bits, these breads always come back with empty plates. This is a huge win for me, not so much for Pharoah our scraps eating puppy dog though.
This breakfast of basic scrambled eggs on yoghurt flatbread barely took much longer than making Sam’s bowl of cereal. I had made a heap of breads last night, so it was just a quick whisk of the eggs and into the frypan. Great this morning as Georgia had toddler gym followed by Twinkle Toes ballet, so a protein rich breakky was perfect.
Here are some other recipes using this super simple yoghurt flatbreads recipe;
Simple yoghurt flatbread pizzas…. perfect for a warm Winter’s lunch or easy Friday night dinner!
A delicious kid’s breakfast of easy yoghurt flatbread with egg and avocado
Leftover roast lamb pizzas, the easiest way to use leftovers with a wholesome home made pizza sauce.
Basic Scrambled Eggs on Yoghurt Flatbreads
- 1 cup natural or Greek yoghurt
- 1 cup self raising flour
- extra flour for dusting
- 2 eggs
- 2 tbsp cream
In a bowl combine the yoghurt and flour until mostly mixed together.
Dust the bench lightly with the extra flour and tip mixture out onto bench.
Knead for about 5 minutes or until the dough comes together. It will start out quite crumbly with bits all over the bench, but as you knead it, pick those extra bits up and after about 5 minutes it will come together to form a smooth dough.
Break off small balls and roll out flat with a flour dusted rolling pin.
Place a dry fry pan (no oil) over med-high heat and shake off any excess flour, then place a bread into the fry pan. After about a minute it will start to bubble up just slightly, flip over and cook for about the same time on the other side.
Use a dry tea towel or cloth, to wipe out any flour from the fry pan between breads as this will start to burn.
In a bowl lightly whisk the eggs and cream with a fork.
Heat a fry pan to medium heat and pour in egg mixture.
Use a rubber spatula to continuously move the eggs around as they are cooking. Remove from heat just before they are fully cooked as they will continue to keep cooking.
Serve eggs over flatbread and season with salt and pepper.
For a dairy free version just omit the cream in the eggs and serve on regular toast.