Mushroom and leek flatbreads with runny eggs

Serves 4

Knob of butter

1 leek, washed and sliced Salt and black pepper

4 plain naan breads

10 mushrooms, sliced

120g Gruyère, grated

4 large eggs

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 Heat the butter in a large pan over a medium heat and cook the leek for 6-7 minutes until soft. Season with salt and pepper.

3 Place the naan breads on a baking tray. Top with the leek, mushrooms and cheese, then push the toppings out towards the sides to form a small nest on each naan.

4 Crack an egg into the centre of each nest and season with salt and pepper.

5 Bake for around 10 minutes or until the whites of the eggs are just set but the yolks are still runny. Serve hot

Per Serving 695kcals, 29.6g fat (9.8g saturated), 78.2g carbs, 3.8g sugars, 28.1g protein, 4.7g fibre, 0.248g sodium