Avocado Breakfast Flatbread

  • 08 Feb - 14 Feb, 2020
  • Mag The Weekly
  • Cookery


· 4 flatbreads

· 4 teaspoons olive oil

· 2 ripe avocados

· Juice of a lime

· Salt to taste

· 2 sliced tomatoes

· 2 teaspoons butter

· 4 eggs

· Sliced green onions

· Fresh herbs for garnish

· Freshly ground black pepper


Prepare the flatbreads by heating one teaspoon of olive oil over medium-high heat in a non-stick sauté pan. Place flatbread in the pan and cook for about 30 seconds or until beginning to turn golden and fragrant. Flip to other side and cook for another 30 seconds or until light golden. Transfer to a plate. Mash avocado with a fork. Add lime juice and salt to taste. Spread the mashed avocado within a half inch of the edges. Top it with sliced tomatoes. Heat the skillet over medium-high heat. Then, add ½ teaspoon butter and swirl it to coat the pan. Immediately crack one of the eggs into the skillet. Add one teaspoon water, reduce heat to medium low and cover. Cook for a minute, and then remove the egg from the pan by gently sliding onto the flatbread. Season it to taste with salt and pepper. Garnish it with sliced green onions and fresh herbs, if desired.