Our mini pizza dough can be used in several ways. Today, we have prepared a quick breakfast tacos recipe with poached egg and avocado, which are not only great as a festive brunch, they also serve as a light summer dinner that will fill you up perfectly and provide your body with all the necessary nutrients from fresh ingredients. So, let's do it! 🌮

Shop ingredients

Vilgain Mini Pizza Base – 200 g (8 x 25 g) – for making homemade mini pizzas or tacos, only 4 natural ingredients

£1.39

Nutrition (1 serving)

249 kcal
17,4 g carbohydrates
14,8 g fats
10,1 g protein

For 2 servings

2 mini pizza bases
2 eggs
10 g cream cheese
10 g lamb's lettuce
1/2 avocado
50 g tomatoes
20 g onion
lemon juice
salt
pepper
basil

Instructions

Mash the avocado with a fork. Finely chop the tomato and onion and mix with the avocado. Season with salt and pepper and add the juice of half a lemon.
Heat water with a little vinegar over a low flame (do not boil). Once the water is hot, create a vortex in it and pour the eggs into it. Boil for 3 minutes.
Dry fry the mini pizza dough on both sides in a pan.
Brush the tacos with the cranberries, add the avocado, field greens, poached eggs and finally season with pepper and salt.
Garnish with basil and serve.
How much can this blast improve your morning? Let us know on Instagram with the hashtag @vilgaincooking 📸 and have a great taste!

Products used in the recipe