Being raised in the deep south I never once saw an avocado grace my grandmother’s kitchen table. In fact, I didn’t know how to cut an avocado open much less how one tasted until well after I had moved away from home. Well I’ve been making up for lost time in a big way! I often slice one up to put on a burger, add one to a smoothie, fill one with eggs, chopped veggies and cheese and I freeze them for later use. My newest favorite is a scrumptious avocado and egg breakfast “pizza”.
If you have a toaster oven this can be an extremely quick yet healthy breakfast for you!
As with any pizza there are no limitations to your imagination here. Experiment and have some fun with your favorite toppings!
Now remember when you were making those delicious egg filled baked Avocados and you scooped out some of the flesh to make room for your eggs?
Here’s where you get to use that yummy avocado flesh.
Avocado – Egg Breakfast Pizza
1 Whole (not half)- Whole Grain or Whole Wheat Pita OR Naan Bread
Mashed Avocado flesh (mashed with a little lemon juice, salt & pepper)
Cooked turkey bacon; crumbled
1 Large (organic if possible) Egg
Shredded cheese of choice (I used Mozzarella here)
Olive oil or olive oil spray
salt
pepper
Pre-heat toaster oven at 350 degrees
Spray or spread a little olive oil on the bread; about 1-2 tsp
Spread the mashed avocado around close to the edges of the bread
Sprinkle the turkey bacon and cheese on top of the avocado
Pour the egg on top right in the center
Gently place your pizza into the pre-heated toaster oven
Bake until egg is set to your liking; approx. 15-20 min.
Toaster ovens vary so watch closely the first time you try this dish. Personally, I like my egg yolk to be soft and a deep yellow color but I don’t like uncooked white’s at all.
It takes a little practice and finessing (a word??) to get the egg just the way you like it but well worth the time.
ENJOY!
An Inspired Life 