Two nutritional powerhouses join forces for a filling, savory breakfast that satisfies just as well when served as a super simple dinner!
Chances are good that if you make guacamole for a crowd, the serving bowl will be scraped clean. But if you make it for your family, you may have some leftover.
This breakfast pizza is one of the reasons I make guacamole without waiting for a party. Anyone remember those old commercials for Doublemint Gum? Well, in this case, leftovers definitely double the pleasure!
Breakfast pizza seems like an appropriate name given the eggs, but I usually make these for a quick but super satisfying dinner. Truly, this pizza tastes great any time of day.
I recommend my Classic Guacamole as the “sauce”, but your favorite store-bought variety may absolutely be used. In a pinch, just mash a ripe avocado with a squeeze of lime juice. With the egg and avocado combination, you can’t go wrong.
This recipe ⇩⇩ for Classic Guacamole is an easy crowd pleaser : )
How to keep leftover avocado or guacamole from browning
Have you tried a multitude of different ways to keep leftovers guacamole or half an avocado from browning? Plastic wrap pressed on the surface? A thin layer of water on top? Special containers meant to prevent oxidation?
The most effective trick I have found to date is to simply cut a thick slice or wedge of onion and place it on top of the guacamole ⇩⇩ or in a bowl with the unused portion of avocado. Then cover as usual－and there’s no need to have plastic wrap pressed on the surface.
The onion trick described above is sort of a neat science experiment, too. I think what makes it work is the sulfur gas released by the cut onion, which is technically called Propanethiol S-oxide, and happens to be the same thing that makes our eyes tear when chopping onions.
- 1 pocketless pita, naan or small flatbread, toasted*
- ½ cup guacamole** (you can eyeball the amount; I like this recipe)
- 2 eggs, scrambled (or 1 fried egg)
- Salt and pepper to taste
- Optional toppings: crumbled bacon, diced red pepper, diced tomato, salsa, chopped fresh cilantro or parsley, sliced scallions or snipped chives
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Spread the guacamole on the toasted pita and top with the cooked eggs and optional toppings of choice.
*I’ve recently used personal size cauliflower crusts made by Outer Aisle, which are available in the frozen section and are quite good.
**For a speedy option to the guacamole, mash 1/2 cup avocado with a teaspoon (or more to taste) of lime juice.
I made your guac and it rocked! Totally making this, too!
Awesome! Thanks for letting me know!