Cauliflower & Potato Flatbread with Fried Egg and Avocado

This cauliflower and potato flatbread is one of my favorite ways to turn simple vegetables into a beautiful, satisfying breakfast. The base is golden and savory, with cauliflower, potato, herbs, and spices, then topped with a perfectly fried egg, creamy avocado, fresh arugula, and sesame seeds.

It’s naturally packed with vegetables, easy to customize, and makes a great alternative to regular breakfast toast. The combination of the crispy edges, soft vegetable center, runny egg yolk, and buttery avocado is especially good.

Ingredients

For the cauliflower and potato flatbread:

• 200 g cauliflower
• 1 medium potato, about 150 g
• 1 egg
• 2 tbsp all-purpose flour
• 1 tbsp grated Parmesan
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 1–2 tsp olive oil, for cooking

For serving:

• 1–2 eggs
• 1/2 ripe avocado
• A handful of fresh arugula
• 1 tsp sesame seeds
• Salt and freshly ground black pepper
• Chili flakes or hot sauce, optional
• A squeeze of lemon juice, optional

Instructions

1. Prepare the vegetables

Grate the potato using the fine or medium side of a grater. Place it in a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible. This is important for getting a flatbread that holds together and develops nicely browned edges.

Finely chop the cauliflower in a food processor until it resembles coarse crumbs. Alternatively, grate it by hand. If the cauliflower feels particularly moist, squeeze out some of the excess water as well.

2. Make the flatbread mixture

Combine the grated potato and cauliflower in a bowl. Add the egg, flour, Parmesan, smoked paprika, garlic powder, salt, and black pepper. Mix until everything is evenly combined. The mixture should be moist but thick enough to hold its shape.

If it feels very wet, add another teaspoon or two of flour. Avoid adding too much, as the flatbread should still taste predominantly of vegetables rather than flour.

3. Cook the flatbread

Heat a large non-stick skillet over medium heat and lightly brush it with olive oil. Spoon the cauliflower and potato mixture into the pan and spread it into a thin, even round, approximately 1 cm thick.

Cook for about 5–7 minutes, or until the underside is deeply golden and the flatbread feels firm enough to turn. Carefully flip it using a wide spatula and cook for another 4–6 minutes on the other side.

For an even crispier finish, cook it for an additional minute on each side over medium-high heat.

4. Fry the egg

While the flatbread is cooking, fry the egg in a separate non-stick pan. Cook it until the white is completely set but the yolk is still soft and runny. Season lightly with salt and black pepper.

5. Add the toppings

Transfer the hot cauliflower and potato flatbread to a plate. Top with the fried egg, sliced avocado, and a generous handful of fresh arugula.

Sprinkle the avocado with sesame seeds and add a little salt and freshly ground black pepper. Finish with chili flakes or hot sauce if you like some heat, and a squeeze of lemon over the avocado and arugula for extra freshness.

Tips for the Best Cauliflower & Potato Flatbread

Remove as much moisture as possible. Potato and cauliflower both contain plenty of water. Squeezing the vegetables well makes a huge difference to the texture and helps the flatbread become golden rather than soggy.

Don’t make it too thick. A thinner flatbread develops crispier edges and cooks more evenly in the center.

Let the first side cook properly before flipping. If you try to turn it too early, it may break. Wait until the bottom is nicely browned and the edges look set.

Keep the yolk runny. Once you cut into the egg, the yolk becomes a rich, creamy sauce for the vegetable flatbread.

Variations

You can easily change the toppings depending on what you have in the fridge. Try adding smoked salmon, feta, cottage cheese, sautéed mushrooms, tomatoes, fresh herbs, or a spoonful of Greek yogurt. For extra protein, serve it with two eggs instead of one.

The flatbread itself is also easy to customize. Add fresh dill, parsley, chives, cumin, chili, or your favorite spice blend to the cauliflower and potato mixture.

Serving

Serve immediately while the flatbread is still warm and the edges are crispy. Cut into the egg yolk and let it run over the cauliflower and potato base, then get a little avocado and arugula into every bite.

This recipe makes one large, filling breakfast or two smaller portions.