BRANDY FLIP COCKTAIL RECIPES

Steps:

• For the candied bacon and spinach flatbread brunch pizza, preheat oven to 425°F or turn on broiler
• Heat a nonstick skillet over medium-high heat with olive oil, add the bacon and crisp
• Season with sugar and pepper and candy the bacon, then add the shallots, stir a minute and add spinach
• Add nutmeg as spinach wilts
•  Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet, top each with half the spinach and cheese and bake until cheese is melted and browned
• While the flatbreads are in the oven, cook eggs up or fried
• Top the flatbreads with the eggs
• Listicle: Rachael Ray 12
• 5-Inch Deep Frying Pan with Helper Handle For the carbonara flatbread pizza, preheat oven to 425°F or turn on broiler
• Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet
•    Heat a nonstick skillet over medium heat with EVOO and add the pancetta and a little black pepper and crisp
• Add the garlic and let cook for a minute
• Whisk up eggs and pecorino cheese, add to pancetta and soft scramble 1 to 2 minutes
•  Top flatbreads with eggs and mozzarella
• Bake until bubbly and brown, top with parsley and red pepper flakes and serve
•           For the potato flatbread pizza with fontina and fried eggs, preheat oven to 425°F or turn on broiler
• Heat EVOO in medium nonstick skillet over medium to medium-high heat
•  Add potatoes and season with salt and pepper and rosemary
•  Brown 3 minutes on each side
• Add garlic and let cook for a minute
• Fry eggs or cook to your liking
• Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet
• Top flatbreads with potatoes, fontina and Parm and bake until brown and bubbly
• Sprinkle with parsley and top with eggs

Steps:

• For the candied bacon and spinach flatbread brunch pizza, preheat oven to 425°F or turn on broiler
• Heat a nonstick skillet over medium-high heat with olive oil, add the bacon and crisp
• Season with sugar and pepper and candy the bacon, then add the shallots, stir a minute and add spinach
• Add nutmeg as spinach wilts
•  Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet, top each with half the spinach and cheese and bake until cheese is melted and browned
• While the flatbreads are in the oven, cook eggs up or fried
• Top the flatbreads with the eggs
• Listicle: Rachael Ray 12
• 5-Inch Deep Frying Pan with Helper Handle For the carbonara flatbread pizza, preheat oven to 425°F or turn on broiler
• Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet
•    Heat a nonstick skillet over medium heat with EVOO and add the pancetta and a little black pepper and crisp
• Add the garlic and let cook for a minute
• Whisk up eggs and pecorino cheese, add to pancetta and soft scramble 1 to 2 minutes
•  Top flatbreads with eggs and mozzarella
• Bake until bubbly and brown, top with parsley and red pepper flakes and serve
•           For the potato flatbread pizza with fontina and fried eggs, preheat oven to 425°F or turn on broiler
• Heat EVOO in medium nonstick skillet over medium to medium-high heat
•  Add potatoes and season with salt and pepper and rosemary
•  Brown 3 minutes on each side
• Add garlic and let cook for a minute
• Fry eggs or cook to your liking
• Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet
• Top flatbreads with potatoes, fontina and Parm and bake until brown and bubbly
• Sprinkle with parsley and top with eggs