Egg and California Avocado Breakfast Flatbread Recipe
An upgraded version of Avocado Toast... this Egg and Avocado Breakfast Flatbread recipe is a try winner!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- salt and pepper to taste
- 1 teaspoon red pepper flakes
- 1 pinch kosher salt
- 1 tbs olive oil
- 1 flatbread (i use our specialty original naan)
- 1 ripe california avocado (peeled and seed removed)
- 8 cherry tomatoes (sliced)
- 2 eggs (fried over easy)
- Carbohydrate 0.031854375 g
- Cholesterol 0 mg
- Fat 0.009714375 g
- Fiber 0.0153000004291534 g
- Protein 0.006755625 g
- Saturated Fat 0.00183375 g
- Serving Size 1 1 -3 (0g)
- Sodium 114.373161458333 mg
- Sugar 0.0165543745708466 g
- Trans Fat 0.001625625 g
- Calories 0 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 375°F" }, { "@type": "HowToStep", "text": "Place flatbread on a cookie sheet. Drizzle with olive oil and sprinkle with Kosher salt." }, { "@type": "HowToStep", "text": "Bake for 8 minutes, or until slightly toasted." }, { "@type": "HowToStep", "text": "In the meantime, coarsely mash the California avocado and red pepper flakes." }, { "@type": "HowToStep", "text": "Once the flatbread has baked, spread mashed avocado over it almost to the edges. Top with sliced tomatoes and fried eggs." }, { "@type": "HowToStep", "text": "Sprinkle with Kosher salt and fresh ground black pepper to taste, if desired. Serve warm." } ]
