Loaded Breakfast Flatbread

Directions

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

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

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. 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.