Flatbreads are kind of my new favorite thing. I had no idea until recently how simple it is to load yummy toppings onto a flatbread and have a meal in front of you in minutes. Take this egg and Avocado flatbread recipe here… it’s a hearty, amazing breakfast put together in just a matter of a few minutes
TIME: 20 MINUTES
1 Flatbread or Naan
1 tablespoon Olive Oil
1 pinch salt
1 ripe Avocado peeled and seed removed 1 teaspoon red pepper flakes
8 cherry tomatoes sliced
2 eggs fried over easy
Salt and pepper to taste
Begin by preheating your oven to 190°C/375°F/gas 5.
Place flatbread on a flat baking sheet, drizzle on some olive oil and sprinkle with salt. Bake until the bread begins to toast.
Meanwhile, roughly mash the avocado with the red pepper flakes.
Once the flatbread is warmed, spread with the mashed avocado almost to the edges. Top with sliced tomatoes and fried eggs.
Sprinkle with salt and fresh ground black pepper to taste, if desired.