On our last day of a camping trip we like to plan an easy breakfast involving minimal clean-up. Often we make bagel sandwiches but really enjoyed this breakfast flatbread on our last trip.
For this one, we used leftover homemade chimichurri which is an Argentinian herb & garlic sauce. A simple drizzle of good olive oil would work just fine.
Choose any type of flatbread such as naan, pita, focaccia, pre-baked pizza crust, or even English muffins.
- 1 medium-sized flatbread
- 2-3 Tablespoons chimichurri (recipe follows)
- 1 ripe avocado
- 1 plum tomato
- 2 eggs
- 1 Tablespoon oil for frying eggs
- chipotle hot sauce, optional
Warm flatbread over moderate heat. Spread with chimichurri. Cut avocado in half and remove pit. Hold one half and slice lengthwise, then across, with a paring knife, careful not to cut all the way through the skin. Repeat with the other half. Turn over and squeeze out over the flatbread. Smash and spread out evenly with a fork.
Slice tomato and place over avocado. Heat oil in a pan and fry two eggs, sunny-side up.
TIP: When cooking eggs sunny-side up, place a lid over the pan after they have set and the trapped heat will help cook the tops perfectly.
Slide eggs over the tomatoes. Top with chipotle hot sauce, if desired, or simply a grind of salt and pepper.
CJ Chimichurri Sauce
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 3 – 4 cloves garlic
- juice of 1/2 – 1 lemon
- olive oil
- salt & pepper
- hot pepper or pepper flakes, optional
Snip the ends and roots off the herb bunches but keep in mind that you’ll use both the leaves and stems so you don’t have to pick the leaves off. Place the bunches in a large colander or salad spinner. rinse well, and shake or spin to dry.
Place the and garlic in a food processor and pulse until evenly chopped. Add about half a lemon’s worth of juice. Put the top on and drizzle olive oil through the inlet while the processor is running, until the mixture is slightly loose but not runny. Taste and season with salt, pepper, and hot pepper to taste. You may need to add more lemon juice (or white wine vinegar) and olive oil.
Scrape out into a container, cover, and keep in the fridge for up to a week.