For these fancy flatbreads, use puff pastry*, cherry & grape tomatoes, grilled onions, plus sunny side up eggs (all seasoned your way)! *We used Pillsbury Crescent Rolls with two triangles left intact and baked them flat with sliced mini-tomatoes on top at 350* for 15 minutes (checking to see if they were browned before removing from the oven).
We separately sautéed a small onion in half rings, seasoned during the cooking process, and scattered those on top of the flatbreads after they came out of the oven.
The final touch was a sunny-side-up egg as shown. The yolk creates a sauce for the flatbread.
