What’s your go-to breakfast? These loaded breakfast naans with chargrilled peppers, avocado, sweetcorn and egg are a surprisingly satisfying combination. The soft, pillowy naan is the perfect base of all your favourite breakfast toppings!
Since Breakfast Week I can’t seem to get my head out of breakfast recipes. Before this year breakfast was the one meal of the day I struggled with the most. I am REALLY not a morning person (like, not even a little bit) and I’m really trying to make the effort to have a proper breakfast.
I notice the difference in my day so much on the mornings I actually bother to have something proper to eat.
While I was at home visiting at Christmas, I fancied making something Mexican-esque for breakfast, topped with all my favourite things, aka, egg, avocado, sweetcorn etc… But we didn’t have any flatbreads. There was no way I was leaving the house to get some. You know how it is on those days in between Christmas and New Year, kind of the non-days where you just live in your pyjamas and watch bad TV?
So anyway, all that was in the freezer was this packet of naan breads. So I thought why not? And you know what? It was AMAZING!! There was something about the softness and fluffiness of the naan that added so much loveliness to the meal. In fact I made another one for Ben straight away and made it again 2 or 3 more times before I came home!
It’s a simple recipe that can be completely customized to fit your tastes, but it’s so delicious! Just a simple swap from a flat bread to a naan and voila! Breakfast Perfection!
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Loaded Breakfast Naans
Serves 2
What’s your go-to breakfast? These loaded breakfast naans with chargrilled peppers, avocado, sweetcorn and egg are a surprisingly satisfying combination. The soft, pillowy naan is the perfect base of all your favourite breakfast toppings!
Ingredients:
2 Naan Breads,
1 Avocado, sliced,
4-5 Turkish Peppers (can be substituted for any kind of sweet peppers),
2 Eggs,
Sweetcorn,
1 Spring Onion, sliced finely,
Spritz of lime juice,
2 Tablespoons Natural Yoghurt/span>,
Cress,
Hot Sauce,
Fresh Cherry Tomatoes, halved.
Steps:
1. Heat a little oil in a large frying pan over a medium heat. Heat the naan for 2 minutes on each side until it is completely warmed through. Remove the naans and crack 2 eggs into the same skillet and fry sunny side up.
2. Chargrill the peppers on a hot griddle pan until they start to char and you can hear the seeds popping inside.
3. Top the naans with all the other ingredients and serve immediately.
Notes: You can add any other toppings you like to your naan breads, the combination above is my favourite!
