For my most recent Sunday brunch endeavor, I wanted to prepare something that wasn’t the predictable two eggs, bacon and a side of toast. For those seeking an option that isn't as starch-heavy as toast, and not quite as guilt-inducing as bacon, this breakfast pizza is for you.
Rather than loading two slices of toast with butter, this recipe calls for guacamole spread on top of pita bread. This combination alone provides instant, clean fuel that will last for hours. Top that with a few other simple ingredients, and you’ve got a breakfast power pizza that’s a guaranteed palate pleaser.
Making a meal that is healthy and delicious doesn’t always require special ingredients. What makes this recipe so great is that it incorporates familiar elements, so I can spend more time enjoying my meal and less time worrying about whether it’s going to turn out right.
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Ingredients
3 pieces pita bread
2 haas avocados
2 tablespoons chopped red onions
1 tablespoon kosher salt
1/2 tablespoon garlic salt
1/2 tablespoon pepper
1/2 tablespoon tabasco
1/2 tablespoon lemon juice
Olive oil
6 large eggs
1 to 2 slices prosciutto
Directions
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Preheat oven to 325 degrees.
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While the oven is preheating, combine the avocados, red onions, salt, garlic salt, pepper, tabasco and lemon juice in a bowl, and mash until you reach your desired chunkiness for the guacamole.
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Warm the pita bread in the oven for about 4 to 6 minutes until it's toasted on the outside, but still warm and soft on the inside.
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Evenly distribute the guacamole onto the 3 toasted pitas, leaving the edges slightly uncovered so you can hold the crust.
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Warm your desired amount of olive oil on the skillet, and fry 6 eggs, sunny side up.
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Sprinkle additional salt, pepper and basil onto eggs for flavor.
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Place two eggs on each breakfast pizza.
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With the same skillet, heat the proscuitto until it begins to crisp. Chop up 1-inch squares, and sprinkle on top of the pizza.
Serves 3
