There is no doubt that including California Avocados is one of the best ways to elevate simple brunch dishes. Omelets, breakfast burritos and even a simple plate of fried eggs and toast are all made better with some slices of our favorite green fruit. As much as I adore all of those options, weekend brunch often inspires me to step out of my comfort zone.
Guacamole, pizza and brunch are three of my favorite food words, so it only seemed natural to combine them in this simple breakfast pizza. The beauty of this recipe is that you can tweak each element to suit your tastes.
Let’s start with the star of the show – California Avocado guacamole! While a bit of creamy guacamole always feels indulgent, California Avocados are chockfull of “good” fats and act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients. This one of the elements that you can change to your liking. For example, my family aren’t fans of raw onions, so I left them out and added some finely grated garlic instead. Do you want a little spice-inspired flavor? Stir in ground cumin or spicy, smoky chipotle peppers.
Next up, the crust. While you could certainly use a traditional pizza dough, I took the easy route and picked up some small naan breads at the grocery store. Pita bread or flatbread would also be good options. Brush the naans with some olive oil and bake just until the edges become toasty.
I waffled between fried and scrambled eggs, but ultimately landed on scrambled because we are a 50-50 household when it comes to fried eggs. Scrambled eggs, on the other hand, are a home run with the whole family.
The last step is the assembly. Spread the heart-healthy guacamole on the toasted naans, top with the scrambled eggs and diced tomatoes, then garnish with a sprinkle of chopped cilantro.
California Avocado Guacamole & Egg Naan Breakfast Pizza Recipe
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
- 1 1/2 Fresh California Avocado, peeled, seeded and mashed
- 1 Tbsp. fresh lime juice
- 1 garlic clove, grated on a microplane
- 2 Tbsp. cilantro, finely chopped plus more for garnish
- 1/2 tsp. kosher salt, divided
- 1/4 tsp. black pepper
- 3 small naan breads
- 1 Tbsp. extra virgin olive oil
- 8 grape tomatoes, quartered
- 4 large eggs
- 1/4 cup water
- Cooking spray
- 1/4 cup Pepper Jack cheese, grated
- Hot sauce, if desired
- Preheat the oven to 425 degrees F.
- In a medium bowl, combine the mashed avocado, lime juice, garlic, 1 1/2 tablespoon cilantro, 1/4 teaspoon salt and pepper.
- Place naan breads on a baking sheet and brush with the olive oil.
- Bake until the edges of the bread are starting to toast, but the inner sections are still soft, 3 to 4 minutes.
- In another medium bowl, whisk together the eggs and water until well combined.
- Heat a medium nonstick skillet over medium-low to medium heat and lightly coat with cooking spray.
- Pour the egg mixture into the pan. When the eggs barely begin to set on the bottom, push the mixture across the pan with a wooden or rubber spatula. Continue this process to form large curds. When the eggs are almost cooked through, stir in the cheese and season with the remaining 1/2 teaspoon salt. Take care not to overcook the eggs.
- Spread the guacamole on the toasted naan breads then top with the scrambled eggs and tomatoes.
- Garnish with remaining cilantro and hot sauce, if desired.
- Serve warm.