This simple and delicious Smoked Salmon Breakfast Flatbread is perfect for weekend breakfasts (or brunches). The easy (and quick) to make yogurt flatbread crust is topped with cream cheese, smoked salmon, veggies and eggs for a meal that is sure to satisfy.
There is nothing better than a leisurely breakfasts (or brunch) on a weekend, except for sleeping in, of course. Taking your time to whip up a delicious meal and then savoring each bite is a luxury one simply doesn’t have time for on a weekday when you’re rushing out the door.
There are so many delicious breakfast options that we save for our slow weekend mornings. Yummy pancakes like my Lemon Ricotta Pancakes with Strawberry Syrup or Fluffy Buttermilk Pancakes, or savory options like Caprese Eggs Benedict are up there with our favorites.
Included in our favorite savory breakfasts is this Smoked Salmon Breakfast Flatbread. It is not only incredibly delicious, but its also surprisingly easy to make too.
This pretty and delicious breakfast flatbread is easy enough to whip up on a regular weekend but elegant enough to serve at a special brunch on Mother’s Day or for a bridal shower. Add some Grapefruit Mimosas to make an extra special event!
Bonus? No need to break out any yeast for the crust. There is no need for it in this yogurt-based flatbread that comes together in just minutes too.
Ingredients in this Smoked Salmon Breakfast Flatbread
- Flour: all purpose flour for the yogurt flatbread.
- Baking powder and baking soda: for the flatbread crust.
- Greek yogurt: this is used to make the flatbread. The yogurt should be thick and not watery. If your yogurt it to watery, you can drain it by placing the yogurt in a cheesecloth, tying the cheesecloth to a long wooden spoon and letting it hang over a large mixing bowl or pot (not touching the bottom) so the liquid can drip out.
- Olive oil
- Eggs: In this recipe, I boil the eggs and then chop them. Alternatively, you can poach or even fry the eggs.
- Cream cheese
- Lemon: lemon juice and lemon slices to serve.
- Veggies: Cherry tomatoes, red onion, capers.
- Smoked salmon
- Seasoning and herbs: salt and black pepper, everything bagel spice, fresh dill.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Smoked Salmon Breakfast Flatbread
- Make the flatbread crust: To make the flatbread crust, mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to mix well. The dough will be shaggy and sticky. Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball. Place the ball onto the parchment paper lined baking sheet and pressing down with your hands, shape it into a rectangle about 1/4″ thick. Brush with olive oil. Bake in the oven for 13 minutes or until a nice golden brown. Let cool.
- Cook eggs. Meanwhile, bring a pot of water to a boil and add the 2 eggs. Boil for 7 minutes. Remove and place in an ice bath to cool.
- Assemble the toppings: In a bowl, mix the cream cheese with lemon juice. Spread it over the cooled flatbread, leaving a 1/2 inch border around the edges. Spread slices of smoked salmon evenly over pizza. Sprinkle with the sliced cherry tomatoes, red onion, capers, and fresh dill. Peel and slice eggs into quarters. Spread over the flatbread.
- Season: Sprinkle with salt, pepper and everything bagel spice. Serve with lemon slices.
Can you prepare this in advance?
This flatbread is best when made and enjoyed fresh. If it sits for a long time, the moisture from the smoked salmon will start to make the crust soggy.
If you do need to make some components in advance, you can prepare and bake the crust and then cool it, cover it well, and store it in the fridge. The next day you can heat it up again in the oven and then proceed with the other steps.
Other components like chopping the veggies and boiling the eggs can also be done in advance and stored in the fridge.
Can you make smaller portions?
Yes! This recipe can easily be made into small individual rounds. Instead of baking the flatbread as a large rectangle, divide it into smaller portions. Roll each portion into a ball and then flatten it out to form a thin disk. Then bake the smaller rounds and top them as instructed in the recipe to make individual servings.
What to serve with this Smoked Salmon Breakfast Flatbread
On its own, this flatbread is a full breakfast, complete with carbs, protein, and veggies. You can serve it as is, or turn it into a nice brunch served alongside a salad like a Mixed Berry Arugula Salad.
I hope you enjoy it as much as I do!
-Cathy
You may also like these other breakfast and brunch favorites:
Breakfast Pizza
Puff Pastry Tomato Tarts
Asparagus and Pea Quiche
Bacon & Leek Quiche
Zucchini Egg Nests
Smoked Salmon and Scrambled Eggs Breakfast Toasts
Tomato and Egg Breakfast Tarts
Smoked Salmon Breakfast Flatbread
Ingredients
For the Greek yogurt flatbread crust
- 1 1/4 cup flour + more to roll out
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- olive oil, to brush before baking
For the Toppings
- 2 eggs
- 1/2 cup cream cheese
- 1 tablespoon lemon juice
- 200 g smoked salmon
- 1/3 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 3 tablespoons fresh dill
- 2 tablespoons capers
- 1 tablespoon everything bagel spice (optional)
- salt and pepper
- lemon slices, to serve
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- To make the flatbread crust, mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to mix well. The dough will be shaggy and sticky. Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball. Place the ball onto the parchment paper lined baking sheet and pressing down with your hands, shape it into a rectangle about 1/4″ thick. Brush with olive oil. Bake in the oven for 13 minutes or until a nice golden brown. Let cool.
- Meanwhile, bring a pot of water to a boil and add the 2 eggs. Boil for 7 minutes. Remove and place in an icebath to cool.
- In a bowl, mix the cream cheese with lemon juice. Spread it over the cooled flatbread, leaving a 1/2 inch border around the edges.
- Spread slices of smoked salmon evenly over pizza. Sprinkle with the sliced cherry tomatoes, red onion, capers, and fresh dill.
- Peel and slice eggs into quarters. Spread over the flatbread. Sprinkle with salt, pepper and everything bagel spice. Serve with lemon slices.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Can you guide us in making the flatbread gluten-free?
Hi Timothy! I personally haven’t made these gluten-free but other home cooks have told me they have made my flatbread using gluten-free flour with success. I would follow the recipe as described using the gluten-free substitutes.