Egg and Avocado Naan
If you can cook an egg you can easily make this recipe. Smashed Avo for breakfast is a ‘thing’ in Australia. This recipe gives it a more gourmet feel and quite frankly, is much tastier in my opinion.
If you don’t have an oven or cooktop you can easily use a BBQ hotplate for this recipe.
Egg & Avocado Naan
Ingredients
- 2 Naan Breads
- 1 tbsp Vegetable Oil
- 2 Eggs
- 4 tbsp Cream Cheese low-fat if possible, I actually used Herb Cream Cheese
- 2 tbsp Mango Chutney I used F. Whotlock & Sons Peach, Mango & Apricot Chutney
- 1 Avocado halved & sliced
- 4 Cheery Tomatoes sliced thinly
- Juice of 1/2 a Lime
Instructions
- Preheat your oven to 180 deg C. Then place the naan on an oven tray and bake for 5 minutes. Alternatively, place you naan on an oiled BBQ and heat both sides.
- Meanwhile heat oil in a medium fry pan on medium-high heat. Fry the eggs until cooked to taste. Alternatively spray some egg rings with canola oil spray and fry your eggs on your oiled BBQ hotplate.
- Spread the warm naan with cream cheese then drizzle with chutney. Add a fried egg to each naan and top with avocado, sliced cheery tomato and lime juice.