Saturday, September 7, 2013

Flavor Packed Spiced Avocado Breakfast Flats

As long as you don't mind making this recipe with purchased naans from a larger supermarket in your area it's painfully easy. Just follow along and you will have a great looking brunch for all of your friends in no time.

Avocado Breakfast Flatbreads

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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