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earthboundfarmRecipes / Mains / Egg and Spinach Flatbread with Avo & Kimchi
Servings: 2
| Active Time: 20 minutes
| Total Time: 20 minutes
This bold, savory breakfast (or anytime) flatbread starts with warm naan, layered with garlicky
sautéed spinach and onions, creamy avocado, a perfectly fried egg, tangy kimchi, and a
generous drizzle of chili crunch. It’s spicy, rich, and packed with flavor — the ultimate quick
comfort food with a little kick.
● 2 pieces naan bread
● 1 tablespoon olive oil (plus more for brushing naan)
● ½ small onion, thinly sliced
● 2 cups Earthbound Farm Baby Spinach
● 1 avocado, sliced
● 2 large eggs
● ½ cup kimchi, roughly chopped
● 1–2 tablespoons chili crunch
● Salt and pepper, to taste
Preheat a large skillet over medium heat. Brush the naan lightly with olive oil and warm it in the
dry skillet for about 1–2 minutes per side, until soft and slightly toasted. Remove and set aside.
In the same skillet, heat 1 tablespoon olive oil. Add the sliced onion and sauté for about 3–4
minutes until softened and lightly caramelized. Add the spinach and cook another 1–2 minutes
until just wilted. Season lightly with salt and pepper. Transfer the mixture to a plate.
Add a little more oil if needed and fry the eggs to your desired doneness (sunny-side up or
over-easy works best).
To assemble, lay the warm naan on plates. Top each naan with a layer of sautéed spinach and
onions, slices of avocado, and the fried egg. Scatter chopped kimchi over the top and finish with
a generous drizzle of chili crunch.
Serve immediately, with extra chili crunch on the side if you like it spicier.
