Not too long ago I was finally able to visit the famous Baco Mercat in Los Angeles. This restaurant has been receiving rave reviews ever since it opened with its unique sandwiches or “baco” and flat breads. Being the curious hungry girl that I am, I had to try both the baco and flat bread. Fortunately and with much relief, the restaurant lived up to its reputation. One month later and I already find myself craving the delicious bacon and egg flat bread. I know it’s going to be a while before I visit Baco Mercat again so you know what that means! I’m heading back into the kitchen to recreate my version of a bacon and egg flat bread.
Bacon and egg flat bread
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1 hr 30 min
1 hr 30 min
- 1 package active dry yeast
- 1/2 tsp sugar
- 3/4 cup warm water (105-110 degrees F)
- 1 3/4 cup all-purpose flour
- 1 tsp coarse salt
- 1 tsp oil
- 1 lb fresh mozzarella cheese, sliced
- 3 thick slices Canadian bacon, cooked, chopped
- 3 eggs
- 2 medium tomatoes, diced
- shaved parmesan
- green onions, sliced for garnish
- Make the flat bread dough by stirring together the yeast with the sugar and water. Let stand for 5 minutes or until foamy. Combine yeast mixture with flour and salt in the bowl of a stand mixer. Mix until a rough dough forms. Switch to a dough hook and knead on medium-low speed for 3-4 minutes or until smooth and elastic. Lightly coat a bowl with oil. Transfer the dough to the bowl, cover with plastic and let rise in a warm area for 1 hour or until doubled in size.
- Meanwhile, prepare the toppings for the flat bread. Slice the mozzarella, chop the bacon and tomatoes.
- Preheat oven to 450 degrees F. Place a pizza pan in the oven while preheating.
- Punch down dough. Transfer to work surface and divide into 3 portions. Roll out each portion into a 9-inch circle. Carefully remove the pizza pan from the oven and lay the rolled dough on top. Spread the mozzarella in an even layer on the dough. Top with the bacon. Crack an egg in the center of the dough and bake in the oven for 5 minutes or until the crust is golden but the egg yolk is still runny. Remove flat bread from the oven and top with fresh tomatoes and shaved Parmesan. Garnish with sliced green onions. Repeat with remaining flat breads. Serve immediately.
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**Helpful tips and common mistakes
The dough for this flat bread is just as good as the 20 reviews say it is. It’s extremely easy to roll out and rises beautifully. You can choose to make smaller flat breads for individual servings if desired. Keep in mind when rolling out the dough that flat breads are generally thinner than pizza.
The original flat bread from Baco Mercat used farmer’s cheese but this particular cheese is very difficult to find in local markets. I opted for fresh mozzarella instead.
I also chose to use beautiful heirloom tomatoes to give a nice color contrast to the bacon. I just couldn’t resist using fresh heirloom tomatoes, but regular tomatoes will also do.
You can choose to bake the flat breads or pop them on the grill. If you don’t have a pizza pan, you can use a baking sheet. Just make sure to flip the baking sheet over.
The dough cooks relatively fast since it’s thin. Keep an eye on the egg so that it doesn’t over cook! The runny egg is an important component of the flat bread and brings the whole dish together.
Bacon and eggs are a great combination for a reason. Put them on a flat bread together with fresh tomatoes and mozzarella and it’s a party in your mouth! This is the ultimate comfort food that still tastes light and can be served at any time of the day. You won’t regret making all 3, trust me.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.