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
- 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.