Avocado Flatbread

Prep Time 15

Cook Time 20

Servings Servings

Calories 544kcal

8 oz Breakfast sausage links
2 Flatbread halved (use more or less depending on size)
2 Avocados Peeled & Pitted
1 tsp Ground cumin
2 tbsp Fresh cilantro Chopped plus more for garnish
2 tbsp Lime juice
2 tbsp White vinegar
8 Eggs
1.5 cups Watermelon cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)
½ tsp Red pepper flakes (Optional)

For the sausage: Cook in a 400°F oven to an internal temperature of 150°F using a thermometer. Warm the flatbread in the oven for about 3 minutes.
For the garnish: Submerge the tomato and onion in a bowl of vinegar. Set aside until ready serve then drain well.
In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste. Spread the avocado mixture on the flatbread. Sprinkle with red pepper flakes if desired.
Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
Serve the eggs over the avocado with sausage and watermelon. Garnish with pickled tomato, onion, and cilantro.

Pro Tip: Purchase a small container of precut watermelon instead of having to purchase a whole watermelon if desired.