Duck confit and fried egg pizza

Anthony and I love eggs. We like the marinated soft-boiled egg in miso soup, poached eggs on a Cesar salad, egg drop soup, fried egg on a steak, you name it. So I was looking for recipes online the other day which had a fried eggs and I stumbled upon Emiril Lagasse's Duck confit and fried egg pizza.

This is a super easy recipe to make. Being a week night after the gym, I used flatbreads as my pizza base to save time. The end result was delicious, we didn't want it to end. Serve this with a simple green salad and you're good to go. Here's my adapted version of the recipe.


Serves 4

Ingredients

• extra-virgin olive oil
• 2 cloves garlic, minced
• 4 pizza flatbreads (or any desired pizza base)
• 4 ounces shredded cooked duck confit
• 4 large eggs
• 1 1/2 cups baby arugula
• 1/4 cup grated parmesan cheese
• Kosher salt and freshly ground pepper
• Truffle oil, for drizzling (optional)

Directions

1. Preheat oven to 400°F. Brush the flatbreads with the olive oil and divide the minced garlic among them. Place on baking sheet and bake for 5 minutes. Remove flatbreads from oven.
2. Top the flatbreads with the shredded duck and arugula.
3. Fry the eggs sunny-side up in a skillet. Place a fried egg in the middle of each pizza and sprinkle with parmesan. Season with salt and pepper. 
4. At this point, I slightly broiled the flatbreads to set the top of the egg and melt the parmesan, but this is optional. Drizzle with truffle oil, if desired. That's it!