Loaded Breakfast Flatbread

Directions

1. 1

   Preheat your Blackstone to medium heat. Add a drizzle of oil and cook the sausage, breaking it apart until browned and fully cooked. Reserve a small handful for garnish and transfer the rest to a saucepan.

2. 2

   Add butter to the saucepan with the sausage. Once melted, stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and simmer until thick and creamy. Season with salt and pepper and keep warm on low.

3. 3

   Add a little oil to the griddle and cook the cherry tomatoes until blistered and lightly charred. Season while hot, then remove and set aside.

4. 4

   Lightly butter or oil the griddle and toast the flatbreads on both sides until golden and crisp.

5. 5

   Crack the eggs onto the griddle and cook sunny side up. Season lightly with salt and pepper. Leave slightly underdone — they’ll finish cooking under the dome.

6. 6

   Whisk together the mayo, sriracha, honey, and lemon juice until smooth. Transfer to a squeeze bottle for easy drizzling.

7. 7

   Place the toasted flatbreads back on the griddle. Spoon sausage gravy evenly over the top, then add shredded cheddar, blistered tomatoes, and the eggs. Cover with a dome to melt the cheese, finish cooking the eggs, and crisp the bottom of the flatbread.

8. 8

   Remove from the griddle and top with torn (or lightly crisped) prosciutto, reserved sausage crumbles, dollops of chili crisp, and a drizzle of Special Sauce. Serve immediately.