Avocado, Ricotta and Fried Egg Flatbread

  • For the Flatbread
  • 1.5kg spelt flower
  • 900ml water
  • 30g yeast
  • 35g salt
  • 2 tablespoons coarse salt
  • Olive oil
  • For the Avocado Mix
  • 4 avocado
  • 1 red chilli
  • 2 lemons
  • 1 cup mixed herbs dill, parsley and mint
  • Salt
  • Olive oil
  • 4 eggs - fried

For the Dough:

Warm the water to be at blood temperature, then add the yeast and dissolve. Mix in the flour and 35g salt.

Mix for about 5 mins until the dough is silky. Place the dough into a bowl and leave to prove in a warm place for 40 minutes.

Knock back the dough and portion into 10 balls, slightly smaller than a tennis ball.

Roll the balls out to circles about 1cm thick. Brush with olive oil and season with salt.

Cook on a char-grill for about 5 minutes each side.

For the Avocado:

Peel and chop the avocado, and place into a mixing bowl.

De-seed and chop the chilli.

Zest and juice the lemon.

Chop herbs.

Softly mix the above ingredients together and set aside.

Fry the eggs to your liking.

To serve:

Place the flat bread on a plate.

Make sure the avocado mix is seasoned with salt and olive oil, and then spoon onto the flat bread. Place the fried egg onto and a lemon wedge on the side.

Serve with a side of chilli.

Rule the Kitchen with More Recipe Faves

Fried egg and avocado sandwich
Fried egg and avocado sandwich
Time
10
Serves
4
Difficulty
Easy
Veggie benedict with hollandaise sauce
Time
25
Serves
1
Difficulty
Easy
Avocado-BLT-Toasts
Avocado BLT Toasts
Time
15
Serves
4
Difficulty
Easy
Italian-Egg-Bread-Bowl
Italian Egg Bread Bowl
Time
20
Serves
4-6
Difficulty
Med