Page 17 - JG Performance January 20 Recipe Book

Egg and Avocado Flatbread
INGREDIENTS
1 Flatbread or Naan
1 tablespoon Olive Oil
1 pinch salt
1 ripe Avocado peeled and seed removed 1 teaspoon red pepper flakes
8 cherry tomatoes sliced
2 eggs fried over easy
Salt and pepper to taste
SERVES: 2
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Begin by preheating your oven to 190°C/375°F/gas 5.
Place flatbread on a flat baking sheet, drizzle on some olive oil and sprinkle with salt.
Bake until the bread begins to toast.
Meanwhile, roughly mash the avocado with the red pepper flakes.
Once the flatbread is warmed, spread with the mashed avocado almost to the edges.
Top with sliced tomatoes and fried eggs.
Sprinkle with salt and fresh ground black pepper to taste, if desired.
Serve warm.
MACROS
CALORIES 519 PROTEIN 16 CARBS 44 FATS 32 FIBRE 3
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