Bacon Scrambled Egg Sandwich on Herbed Flatbread
- 1 package flatbread Baking mix (or 1 finished, large flatbread)
- 4 teaspoons dried herbes de Provence
- ¼ liter lukewarm water
- 1 tablespoon milk
- Pastry flour
- Parchment paper
For the flatbread, combine flatbread baking mix, yeast (from the bread mix package) and 3 teaspoons Herbes de Provence. Add water and knead for 3 minutes with a stand mixer fitted with a dough hook. Cover dough and let rise about 30 minutes. Dust dough with a little flour and place on a baking tray lined with parchment paper. Using floured hands, form dough into a loaf thinner at the center than around the edges. Brush loaf with milk and sprinkle with sesame blend (from the bread mix package) and remaining herbs. Let loaf rise for about 15 minutes.
Preheat oven to 240°C (fan: 200°C, gas mark 5-6)(approximately 465°F). With moistened fingers, pull dough from center of loaf to the edges and let rise about 15 more minutes. Bake flatbread 12-15 minutes. Let flatbread cool on a wire rack.
For the scrambled eggs, beat eggs and milk and season with salt and pepper.
Rinse and slice tomatoes. Cut chives into rolls. Cut bacon into small cubes.
Fry bacon in butter until crispy. Pour in egg mixture and let cook slowly while stirring. Mix chives and olives into scrambled eggs.
Cut flatbread in half horizontally. Layer lettuce leaves, scrambled eggs and tomato slices on bottom half of flatbread. Replace top half of flatbread to serve.