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    Try an avocado breakfast that’s just a little different this fall: avocado breakfast pizza.

    How To Make Avocado Breakfast Pizza


    • ½ avocado, sliced
    • 4 eggs
    • 3 ounces smoked salmon, sliced
    • 1 8×10 sheet naan (or pita bread)
    • 1 cup Kefir cheese (aka Labne)
    • 1 cup baby arugula
    • ¼ cup 2% milk
    • ¼ cup chopped dill
    • 2 tablespoons shallot, minced
    • 2 teaspoons lemon juice
    • 1 teaspoon lemon zest
    • ½ teaspoon garlic powder
    • ⅛ teaspoon kosher salt


    • In a small bowl, combine the naan, lemon zest, lemon juice, dill, salt, and shallot. Allow the naan to sit for 30 minutes.
    • After 30 minutes, preheat your oven to 425 degrees Fahrenheit.
    • In a medium bowl, crack the eggs and add the milk and garlic powder. Whisk them until combined. The mixture should be frothy.
    • Place a large skillet on medium heat. Add the oil once heated and scramble the eggs. Turn the heat off once the eggs are no longer liquid.
    • Place the naan on a baking sheet and into the oven for 3 minutes.
    • Spread a half cup of the Kefir cheese onto the naan. Then add the eggs on top and place it all back in the oven for another 6 minutes. The naan should be warm and slightly crispy. 
    • Remove the avocado breakfast pizza from the oven and spread the smoked salmon, avocado, and arugula on top. 
    • Cut into 6 pieces.
    brown and green dish on black plate, avocado breakfast pizza