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Egg and California Avocado Breakfast Flatbread Recipe

An upgraded version of Avocado Toast... this Egg and Avocado Breakfast Flatbread recipe is a try winner!
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -3
Author Dine & Dish


  • 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


  • 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.