Egg and California Avocado Breakfast Flatbread

• Vegetarian

• Produce

  • 1 California avocado, ripe
  • 8 Cherry tomatoes

• Refrigerated

  • 2 Eggs, fried

• Baking & Spices

  • 1 pinch Kosher salt
  • 1 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Flatbread

Found on dineanddish.net

Description

Ingredients

• 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

Directions

• 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.