Executive Chef Tomasz Wosiak made one of Sun Diner’s signature breakfast recipes, Hangover Flatbread. (see recipe below) Sun Diner is located at Located at 105 Third Ave. S in downtown Nashville. The eatery – which will be opening in October 20 - will serve a tribute to the music that came from Sun Records in Memphis. For more information, visit www.sundinernashville.com.
1 large flatbread
3 eggs, scrambled
2 T garlic aioli (mayonnaise combined with roasted garlic)
2 c kettle chips
3 oz shredded mozzarella and provolone cheese
1 oz shredded cheddar cheese
3 slices bacon, cooked and crumbled
1 oz sour cream
1 T scallions, sliced
Salt and pepper to taste
Broil flatbread for 5 minutes if you like it crisp, or you may omit this step. Spread aoli over the flatbread, then layer remaining ingredients except sour cream, scallions and salt and pepper. Put flatbread back under the broiler for 5 minutes, or until cheese is melted. Remove from oven, garnish with scallions, drizzle with sour cream and season with salt and pepper to taste. Serve immediately.
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