Description
A quick and delicious breakfast recipe featuring warm naan breads topped with creamy low-fat cream cheese, tangy mango chutney, fried eggs, fresh avocado slices, zesty lime juice, spicy green chili, and fragrant coriander leaves. Perfect for a flavorful and satisfying morning meal.
Ingredients
Scale
Main Ingredients
- 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, juiced
- 1 green chilli
- Small handful coriander, leaves picked
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan) or gas mark 6 to warm the naan breads while you prepare the other ingredients.
- Fry the Eggs: Heat the vegetable or sunflower oil in a pan over medium heat. Crack the eggs into the pan and fry them until the whites are fully set but the yolks remain runny or cooked to your preference.
- Warm the Naan Breads: Place the naan breads directly in the preheated oven for a few minutes until they are soft and warm.
- Spread Cream Cheese: Remove the warmed naans from the oven, and spread 2 tablespoons of low-fat cream cheese evenly over each naan.
- Add Mango Chutney: Drizzle 1 tablespoon of mango chutney over the cream cheese on each naan to add a sweet and spicy flavor contrast.
- Top with Fried Eggs: Carefully place one fried egg on top of each prepared naan bread.
- Add Avocado and Lime: Arrange the sliced avocado evenly over the eggs, then drizzle the juice of half a lime to add a fresh, zesty brightness.
- Finish with Chili and Coriander: Slice the green chili finely and sprinkle it along with the fresh coriander leaves over the top. Season with salt and freshly ground black pepper to taste.
- Serve: Enjoy the breakfast naans immediately for the best taste and texture while warm.
Notes
- You can substitute the low-fat cream cheese with regular cream cheese or ricotta for a richer flavor.
- Adjust the green chili quantity according to your heat preference or omit it for a milder dish.
- For a vegan version, replace eggs with scrambled tofu and use vegan cream cheese.
- Use whole wheat or gluten-free naan if preferred to accommodate dietary needs.
- Leftover naan can be toasted the next day for a quick snack or breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Indian-inspired
Keywords: breakfast naan, fried eggs on naan, quick breakfast, Indian bread breakfast, easy egg recipe, avocado breakfast, mango chutney toast
