1 10” Organic Sprouted Spelt Crust
2 Smashed avocados
¼ cup Crema
1 teaspoon seasoning (we used black garlic salt)
1 teaspoon of lime juice
3 Eggs/Sunny side up
Half of a red onion
White balsamic vinegar
Creamy sriracha to drizzle
Pickled red onion (recipe below)
Avocado Crema (recipe in directions)
Pinch of Himalayan pink salt
1-2 Tablespoons butter
Pickled red onion recipe:
Slice half of a red onion (thinly), put in a bowl and cover the onion slices with white balsamic vinegar, put them in the refrigerator and pickle for 3-4 hours or overnight for optimal pickling.
Preheat oven to 425 degrees. Take your 10” crust and 2 teaspoons of olive oil and slather it on the crust all the way to the edges. Bake in the oven until crispy, about 5 minutes. Set aside to cool. Next make the Avocado Crema, mash the avocados first then put them in a processor with the crema, garlic black salt, and lime juice, process until smooth and creamy. Set it aside. Now it’s time to make your eggs, add the butter to a skillet then add the eggs and cook them to your preference. While the eggs are cooking, slather the avocado crema on to the crust all the way to the edges, top with eggs and a few of the pickled onions then drizzle with creamy sriracha. Cut into triangles and enjoy!!!