Egg and California Avocado Breakfast Flatbread Recipe
An upgraded version of Avocado Toast... this Egg and Avocado Breakfast Flatbread recipe is a try winner!
Servings 2 -3
Ingredients
- 1 Flatbread I use Our Specialty Original Naan
- 1 Tbs Olive Oil
- 1 pinch Kosher salt
- 1 ripe California Avocado peeled and seed removed
- 1 teaspoon red pepper flakes
- 8 cherry tomatoes sliced
- 2 eggs fried over easy
- salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Place flatbread on a cookie sheet. Drizzle with olive oil and sprinkle with Kosher salt.
- Bake for 8 minutes, or until slightly toasted.
- In the meantime, coarsely mash the California avocado and red pepper flakes.
- Once the flatbread has baked, spread mashed avocado over it almost to the edges. Top with sliced tomatoes and fried eggs.
- Sprinkle with Kosher salt and fresh ground black pepper to taste, if desired. Serve warm.