Avocado Breakfast Flatbreads

Looking for a unique, fresh, delicious idea for breakfast or brunch? ……………
…………….. you came to the right place! I served these Avocado Breakfast Flatbreads a few weeks ago when we spent a fun weekend with our son, his wife and our their sweet baby girl.

They were arriving mid-morning and we spoke while they were on the way. I asked if they were hungry and they replied, with no hesitation, “starving”!

This was definitely the fare to satisfy “starving” folks and I had the flatbreads ready when they walked in the door. We all ate eagerly and agreed that the delightful dish was a definite “keeper”.

The recipe is super easy to put together with purchased naans, available at many larger markets and groceries. If you feel ambitious you could also use this wonderful recipe for Herbed Naan, a 5-Minute dough that requires no kneading and can actually be prepared several days in advance.

The rest is super simple, slice a few tomatoes, mash an avocado or two and quickly saute the eggs. It makes a lovely meal, and I think you’ll agree, the results are unique, fresh and very delicious!

P.S. Although I call these Breakfast Flatbreads, they also make a fabulous lunch or casual dinner!

Avocado Breakfast Flatbreads

4 naans, flatbreads or pocketless pitas, available at larger groceries and Indian markets
4 teaspoons extra virgin olive oil
2 large California ripe avocados, cut in half, seeded and peeled
juice of 1 lime
sea salt
2 large Roma tomatoes, sliced
2 teaspoons butter
4 large eggs
thinly sliced green onions
fresh herbs, for garnish
sea salt and freshly ground black pepper

1. Prepare naans by heating 1 teaspoon of olive oil over medium-high heat in a medium size non-stick sauté pan. When oil is hot, place 1 naan, flatbread or pita in pan and cook for about 30 seconds or until beginning to turn golden and fragrant. Flip to other side and cook another 30 seconds or until light golden. Transfer to a plate. Repeat for remaining naans.

2. Mash avocado with a fork. Add lime juice and sea salt to taste. Divide mashed avocado between the 4 naans and spread to within a half inch of the edges. Top avocado with sliced tomatoes.

3. Heat the same non-stick skillet (or a grill pan) over medium-high heat. Add 1/2 teaspoon butter and swirl it to coat the pan. Immediately crack one of the eggs into the skillet. Add 1 teaspoon water, reduce heat to medium low and cover. Cook for 1 minute then remove the egg from the pan by gently sliding onto avocado/tomato topped naans. Season to taste with sea salt and pepper. Repeat for remaining eggs.

4. Garnish flatbreads with sliced green onions and fresh herbs, if desired. Serve with a slice or two of fresh lime.


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