Break­fast naans

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SERVES 2 PREP 5 mins COOK 5 mins EASY V

1 tbsp veg­etable or sun­flower oil

2 eggs

2 small naan breads

4 tbsp low-fat cream cheese 2 tbsp mango chut­ney 1 avo­cado, halved and sliced ½ lime, juice

1 green chilli small hand­ful co­rian­der, leaves picked

Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan, then fry the eggs. Warm the naan breads in the oven while the eggs are cook­ing. Spread the warm naans with cream cheese, then driz­zle with mango chut­ney. Add a fried egg to each naan and top with the avo­cado, lime juice, chilli and co­rian­der. Sea­son and tuck in.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING 503 kcals • fat 30g • sat­u­rates 7g • carbs 35g • sug­ars 11g • fi­bre 5g • pro­tein 20g • salt 1.6g

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