Description
Enjoy a quick, nutritious Avocado Egg Breakfast Flatbread perfect for busy mornings. This flatbread combines creamy avocado, runny eggs, and warm flatbread for a satisfying meal.
Ingredients
- 1 large ripe avocado
- 2 large eggs
- 2 pieces whole wheat flatbread (6-8 inch)
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh cilantro or parsley for garnish
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 375°F. Warm the flatbreads on a baking sheet for 3-4 minutes until slightly crisp but pliable.
- Meanwhile, heat the olive oil in a nonstick skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Crack eggs into the skillet and cook until the whites are set but yolks are still runny, about 3-4 minutes. Cook longer for firmer yolks.
- While the eggs cook, mash avocado in a small bowl with lemon juice, salt, and pepper.
- Spread the mashed avocado evenly over the warmed flatbreads.
- Carefully place one cooked egg on top of each avocado-covered flatbread.
- Sprinkle red pepper flakes if using and garnish with chopped cilantro or parsley.
- Serve immediately.
Notes
- Use ripe but firm avocados for easy spreading.
- Toast flatbread just until warm to keep it soft.
- Cook eggs to an internal temperature of 165°F (74°C) if you prefer fully cooked yolks.
- Store assembled flatbreads separately if saving leftovers; best served fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet and Oven
- Cuisine: American