Serves 4
Breakfast Pizza
Yes, sweet potato toast really does work! Naturally gluten-free and delicious toast with minimal effort. You can try them with all sorts of different toppings – mashed avocado, a pinch of chilli flakes and a sprinkling of toasted seeds is another favourite of mine.
INGREDIENTS
- 4 Yoghurt Flatbreads or 4 wholemeal pitta breads
- 4 teaspoons fresh pesto
- 40g baby leaf spinach
- 4 cherry tomatoes, quartered
- 4 button mushrooms, sliced thinly
- ½ a red onion, peeled and thinly sliced
- ½ a red pepper, deseeded and sliced
- Olive oil
- Sea salt and freshly ground black pepper
- 4 small free-range eggs
- A grating of cheese
STEP-BY-STEP
Spread the flatbreads or pittas with a little pesto. Put a thin layer of spinach on top and dot the cherry tomatoes, mushrooms, onions and red peppers over the top. Drizzle with a little olive oil and season with salt and pepper.
Place under the grill for 3 minutes, just to soften the vegetables. Make a well in the middle of each flatbread, then break an egg into each one. Sprinkle over the cheese, then put back under the grill for about 5 minutes, until cooked as desired (I like my yolk just a little runny).
This recipe is from Simply Good For You, Michael Joseph, 2019
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