We leapfrogged past the avocado toast phase and into our own new fad… Avocado flatbreads.
Just kidding, I don’t think those two are all that different. Buuuuuut our version is larger, more exotic, and deliciously satisfying with room for all sorts of tasty toppings. And it’s the perfect quick and easy breakfast to treat yourself to on a slow Saturday morning, so I’m going to deem it triumphant.
Credit for this goes to the boy, circa 2010 at the height of his hipster college days. He would leave his yoga Kinesiology 101 class, ride his fixie back to his horribly small, dirty, and cheap two-bedroom apartment that he shared with four other dudes, and whip this up. This was also a phase where my unrepentantly carnivorous husband was toying with bouts of vegetarianism, hence the lack of meat.
I’m quite flabbergasted he had all of the ingredients on hand to make this more than once in that hellish second-story apartment kitchen, nestled above what we’re pretty sure was a drug ring at some point. In my memory, fresh produce would rot in the corner behind a cabinet-high pile of smelly dishes, next to a bag of what was once bread that had turned a seasick shade of green. But make it he did, and for the first time since his days of living with other smelly boys, we made it. But I swear our kitchen is pristine compared to what he was working with
When he first described this breakfast concoction to me, I was skeptical. Don’t follow in my mistaken footsteps and think the same thing – it’s actually one of the best breakfast meals we’ve made in a long time for this here bloggy blog.
Smear a large piece of naan or whatever flatbread you have on hand with a half of a large avocado, and squeeze a hefty amount of fresh lime juice on top. Sprinkle that vibrantly-colored beauty with salt and pepper, then a sinfully runny fried egg. Top that off with freshly crumbled cotija cheese and chunks of bright red tomatoes – both for flavor and food aesthetic (or “foodsthetic” – word play!!!).
It’s quick, easy, and perfectly wholesome. Cards on the table, we made this two mornings in a row this weekend, the second one sprinkled with fresh bacon chopped into salty, crunchy bits of savory flavor bursts. You can change it up even more by adding an extra egg, shredded cheddar, chopped onions, pickled jalapenos, fresh salsa…. the world is your fried egg. Or oyster… you get it.
- 2 large pieces of flatbread or naan
- 1 large avocado
- ½ lime
- 2 large eggs
- ¼ cup cotija cheese, crumbled
- ¼ cup chopped tomatoes
- Salt and pepper to taste
- Cut the avocado in half and remove the pit. Smear one half on top of each piece of flatbread (use a fork to mash it if you like). Squeeze ¼ of a lime on each piece. Sprinkle with salt and pepper.
- Cook two eggs in a skillet with olive oil until they reach your desired consistency (ours were sunny-side up and runny). Sprinkle with a bit of salt and pepper while in the skillet. Once done, use a spatula to transfer to the avocado flatbread.
- Sprinkle each piece with its half of the cheese and tomatoes. Serve with a knife and fork, or eat like a large piece of pizza.