Wednesday, 27 March 2013

Avocado & Egg Flatbreads

This is a delicious, fabulous recipe for breakfast, brunch or lunch. It's tasty, full of goodness and filling.

(Serves 2)

1/2 a portion of my flatbread dough
2 avocados
2 eggs
Splash of lemon juice
1 tbsp finely chopped chives
1/2 tbsp grated parmesan
1/2 tsp chilli flakes
Pinch of cress
Salt & pepper
Oil, for frying

Roll out 2 large flatbreads and heat a splash of oil in a large frying pan. Cook each flatbread for a few minutes on either side until golden and cooked through. Set aside.

Add a splash more oil to the pan then fry the eggs for approximately 4 minutes until cooked through.

While the eggs are cooking, cut open the avocados and squeeze the flesh into a food processor. Add the lemon juice, seasoning and chilli flakes and whizz until it makes a paste.

Spread the paste over the flatbreads, top with the fried eggs and sprinkle with the parmesan, cress and chives. Finish with a grinding of black pepper.

They are lovely served with a dollop of chilli jam.

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