Avocado. Fried eggs. Pizza dough. I probably don’t have to tell you that combining three of the world’s greatest foods gives you one fine breakfast: a warm round of chewy crust topped with a bright, cilantro-speckled avocado mash, and the perfect oozy egg.

I’ve always eaten breakfast, but for many years I subsisted on cereal with milk, or toast with butter and jam — simple, carb-y meals that usually left me hungry a couple hours later. My habits have changed and now my breakfasts always include a helping of protein and fat along with my carbs, which help to keep me satisfied until lunchtime. Avocados and eggs often make an appearance, but not usually on the same plate. That’s what makes this recipe special.

In this preparation, the pizza dough is cooked like flatbread or pita, laid on a hot skillet until it bubbles and browns on one side, then flipped to brown the other side before being topped. Pizza snobs will say this is not a true pizza. That’s fine — pass your avocado and egg not-pizzas over to me. I’ll eat them.

Of course, that means you could take a shortcut and use store-bought pita or flatbread for a busy weekday breakfast. But resist the temptation to use a store-bought guacamole in place of the avocado mixture. It takes just minutes to mash together and is so good you’ll be tempted to throw away the pizza idea entirely and just eat it out of the bowl with a spoon. Which isn’t necessarily the worst idea, but then you’ll miss out on the egg. And you don’t want to miss out on the egg.

Avocado and Egg Breakfast Pizza

• 1 large Hass avocado
• 1 tablespoon finely chopped cilantro
• 1 1/2 teaspoons lime juice
• 1/8 teaspoon salt
• 1/2 pound pizza dough, homemade or store-bought 
• 4 large eggs
• 1 tablespoon vegetable oil
• Hot sauce, for serving (optional)