1 Spicy Jalapeño Cali’flour Flatbread
1 poached egg
¼ avocado, mashed
½ c sweet potatoes, diced
¼ c onion, chopped
Pre-bake the Cali’flour Flatbread as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 7-8 minutes. Remove from oven.
On stovetop, in a skillet on medium-high heat, cook onions and sweet potatoes with olive oil until tender and edges crisp. Season with garlic powder, salt and pepper to taste. Remove and set aside. Poach egg to preference. On prepared flatbread, spread mashed avocado then top with poached egg, sweet potato hash, and fresh cilantro. Season again to taste. Serve and enjoy!