FLATBREADS WITH MASHED AVOCADO, POACHED EGGS, CHILLI, PRESERVED LEMON AND PINE NUTS

Name: FLATBREADS WITH MASHED AVOCADO, POACHED EGGS, CHILLI, PRESERVED LEMON AND PINE NUTS
Cuisine: American
Ingredients: 200g (7oz) self-raising flour, plus extra for dusting; 200g (7oz) full-fat Greek yoghurt; ½ tsp bicarbonate of soda (baking soda); Pinch of fine salt; Sea salt and freshly ground black pepper; 2 medium free-range eggs, poached, kept warm, to serve; 1 ripe avocado, peeled, stoned and chopped; Juice of 1 lime; 1 tsp chopped tarragon; 1 tsp chopped dill; ½ cucumber, cut into long batons; 30g (1 oz) lamb’s lettuce or watercress; 2 tbsp olive oil; Juice of ½ lemon; Pinch of black onion seeds; For the chilli, preserved lemon and pine nuts; ¼ tsp dried chilli flakes; 2 preserved lemons, chopped (I use small ones from a jar); 1 tsp sesame seeds, toasted in a dry pan; 1 tsp fennel seeds, toasted in a dry pan and crushed in a pestle and mortar; 1 tbsp pine nuts, toasted in a dry pan and chopped

6 steps

A great brunch dish for those seeking their morning avocado kick. The preserved lemon and chilli wakes up the whole dish – kind of what you need in the morning. These quick flatbreads are a real asset, as there’s no waiting for yeast to rise or dough to prove, so you can knock them up at the last minute.

Updated at: Thu, 17 Aug 2023 03:40:21 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories923.4 kcal (46%)

Total Fat47.7 g (68%)

Carbs107.4 g (41%)

Sugars7 g (8%)

Protein23.7 g (47%)

Sodium2969.8 mg (148%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

First make the flatbreads: combine all the ingredients in a large bowl, mixing together until it forms a soft dough. Divide the dough in half. Flour a work surface and roll out the dough to form 2 x 20cm (8in) rounds about 5mm (¼in) thick.

Step 2

Heat a large frying pan (skillet) over a high heat and cook the flatbreads on each side for 3–4 minutes until blistered and cooked through. Keep somewhere warm until you’re ready to serve.

Step 3

Mash the avocado in a bowl with the lime juice and herbs, and season with salt and pepper.

Step 4

Next, mix all the salad ingredients in a bowl to combine.

Step 5

Finally, mix the ingredients for the chilli, preserved lemon and pine nuts together in a bowl.

Step 6

To serve, spread the mashed avocado onto the warm flatbreads and then top each with a warm poached egg. Spoon over the cucumber salad and then sprinkle over the chilli, lemon and pine nuts.