Lately I have been involved in a fairly serious love affair with eggs. Poached, scrambled, hard-boiled, soft-boiled with dippy soldiers, baked, and fried. What’s so wonderful about these perfectly packaged little nutrient-bombs is that they manage to be both filling and exactly what you’d want for a quick, simple, satisfying meal – breakfast, lunch or dinner.
I’d like to share with you a take on eggs on toast that is brighter, prettier and more interesting than old-hat white bread and fried eggs.
My Sunny Side Egg and Avocado Breakfast Pizza stars a perfectly golden-bottomed fried egg, lime-spiked avocado, snow peas shoots and pink peppercorns. A seedy, wholemeal flatbread serves as the vehicle that allows easy eating and very little washing up. Good morning! 
Sunny Side Egg and Avocado Breakfast Pizza
- Total Time: 20 minutes
- Yield: 1 serving 1x
Description
This Sunny Side Egg and Avocado Breakfast Pizza features a golden-bottomed fried egg, lime-spiked avocado, and a garnish of snow pea shoots and pink peppercorns on a crisp wholemeal flatbread.
Ingredients
- 1 wholemeal flatbread (e.g., soy, linseed, and pumpkin flatbread)
- 1 ripe avocado
- Juice of 1 freshly squeezed lime
- 1 egg
- 1 tbsp olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 tbsp snow pea shoots
- 1 tsp pink peppercorns
Instructions
- Preheat your grill to 390°F (200°C).
- Brush the flatbread with a little olive oil and season with salt. Place it under the grill for about 5 minutes, or until it is crisp and golden.
- While the flatbread is grilling, scoop out the flesh of the avocado into a bowl. Add the lime juice and mash until smooth. Season with salt and pepper to taste.
- In a non-stick frying pan, heat a small amount of olive oil over medium heat. Crack the egg into the pan and cook until the white is set and the yolk is still runny, about 3-4 minutes.
- Spread the mashed avocado over the crisped flatbread evenly.
- Place the fried egg on top of the avocado spread.
- Garnish with snow pea shoots and sprinkle with pink peppercorns.
- Serve immediately and enjoy your breakfast pizza!
Notes
- For a crispier base, ensure the flatbread is well-toasted under the grill.
- Pink peppercorns add a subtle floral note; if unavailable, substitute with freshly cracked black pepper.
- This dish is best enjoyed immediately but can be prepared in advance by grilling the flatbread and preparing the avocado spread ahead of time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 30
- Carbohydrates: 38
- Fiber: 10
- Protein: 12
- Cholesterol: 210
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Frequently Asked Questions
Why does the flatbread go under the grill before adding the toppings?
Step 2 grills the flatbread with just a brush of olive oil and salt for about 5 minutes until crisp and golden before any toppings are added. Pre-crisping the base prevents the avocado spread and egg from making the flatbread soggy — the notes also warn that for maximum crispness you need the flatbread well-toasted before assembly.
Why does the recipe add lime juice to the avocado?
The juice of 1 lime is mashed into the avocado flesh for two reasons: it prevents the avocado from browning once mashed, and its acidity cuts through the richness of both the avocado and the egg yolk.
What are pink peppercorns and can I substitute regular pepper?
Pink peppercorns are not true peppercorns — they have a mild, slightly floral and fruity heat very different from black pepper. The notes say if unavailable, freshly cracked black pepper is the recommended substitute, though it will add more heat and less floral note.
How many carb?