This Sunny Side Egg and Avocado Breakfast Pizza stars a perfectly golden-bottomed fried egg, lime-spiked avocado, snow pea shoots and pink peppercorns.
By Kate Olson
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!Print
Sunny Side Egg and Avocado Breakfast Pizza
A lovely breakfast pizza
- Author: Kate Olson
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 1 1x
- 1 wholemeal flatbread – I used a beautiful house-made soy, linseed and pumpkin flatbread from my favourite market stall, but any wholemeal flatbread is fine
- Juice of one freshly squeezed lime
- 1 ripe avocado
- 1 organic free-range egg
- Sea salt
- Pink peppercorns
- Snow pea shoots
- Extra virgin olive oil
- Preheat grill to 390F (200C)
- Brush flatbread with a little olive oil, season with salt and pop under the grill to crisp up. Remove from oven.
- Scoop out the flesh of the avocado and spread onto the flatbread – I used a fork to mash the avocado roughly as I like a few bigger chunks of avocado here and there.
- In a frypan heat a little olive oil over medium heat. Crack the egg into the pan and cook to your liking.
- Using a spatula, place the cooked egg on top of the avocado flatbread. Squeeze over the juice of a fresh lime, season with salt, sprinkle over some pink peppercorns and finish with a pile of crisp snow pea shoots.
- For something a little more filling try adding some slices of smoked salmon, a crumbling of feta or some slow-roasted cherry tomatoes.
Kate Olsson is a writer, stylist and photographer specialising in food and lifestyle subjects. She has lived and worked in Sydney, London, Beijing and Hong Kong and is now based in Australia’s food and culture capital, Melbourne. She is the creator of food blog Finger, Fork & Knife which focuses on natural, wholefoods and ingredients, health and well being.
How many carb?