Egg & Avocado Breakfast Flatbread
October 14, 2016
"Siggi & I host a family brunch twice monthly, so I am always looking for tasty options to keep our menu new & fresh. This recipe by Kristen @ Dine & Dish is my latest find. It is untried at this time & I admit to minor tweaks here & there to suit our taste preferences. I expect it to be popular w/our family. I hope you agree & will give it a try. ENJOY!"
- Serving Size: 1 (276.2 g)
- Calories 447.7
- Total Fat - 28.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 208.3 mg
- Sodium - 481.1 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 7.2 g
- Sugars - 3.8 g
- Protein - 15.3 g
- Calcium - 72.4 mg
- Iron - 3.9 mg
- Vitamin C - 17.2 mg
- Thiamin - 0.4 mg
Preheat oven to 375°F. Place flatbread on a cookie sheet. Drizzle w/olive oil & sprinkle w/sea salt. Bake for 8 min or until slightly toasted.
While flatbread is cooking, coarsely mash the avocado & red pepper flakes. Then spread the mashed avocado mixture over the cooked flatbread almost to the edges. Set aside.
Quickly cook the eggs per your choice of over-easy or basted.
Top flatbread w/thin-sliced tomatoes & fried (or basted) eggs. Sprinkle w/sea salt & fresh grd black pepper to taste & serve warm.
NOTE - As alternatives to drizzling the olive oil, use a pastry brush to brush the oil evenly over the flatbreads .. OR .. Simply pan-grill the flatbreads in butter until nicely browned w/crisp edges. This method will of course chg the nutritional data
SERVING SUGGESTIONS: While this can be served as written, it can also be expanded to a hearty brunch option by including sides of bacon, sausage or fruit.
Tips & Variations
- No special items are required.