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Naan Breakfast Sandwich

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"My love for naan is no joke. It's without a doubt one of the best breads out there. Nothing beats homemade naan, fresh off the skillet in all its buttery glory. On the rare occasion I happen to have any leftovers lying around, I turn them into a grilled cheese. It's one of the best late-night dinners you can make. Well, this is the breakfast version, which honestly works whether it's 7 a.m. or 11 p.m. Lots of cheese, garlic, and sweet honey to seal the deal. I also snuck in a pinch of turmeric with my soft scrambled eggs. Turmeric is an anti-inflammatory and antioxidant, among other things. The honey (which, trust me, is essential here) acts as a prebiotic. Together these two ingredients will help prepare your gut for a whole day of challenges. We all know a healthy gut is the real secret to happiness. So you see what I did there? I turned our breakfast sandwich into a superfood. Some might call that a stretch, but go with me on this one...and enjoy that melty goodness."

List of Ingredients

◦ 4 tablespoons (� stick) salted butter, at room temperature
◦ 1 clove garlic, finely chopped or grated
◦ 2 tablespoon chopped fresh tender herbs, such as parsley, chives, and/or dill
◦ 2 pieces naan (see Note)
◦ 1 cup shredded Gouda cheese
◦ 4 large eggs
◦ � teaspoon ground turmeric
◦ Fine pink Himalayan salt
◦ 1 cup chopped fresh spinach
◦ � to � teaspoon crushed red pepper flakes, plus more for serving
◦ Raw honey, for serving
◦ 1 tablespoon black or white sesame seeds, for serving (optional)


Recipe

In a small bowl, stir together 3 tablespoons of the butter, the garlic, and the herbs. Spread one side of each piece of naan with the garlic butter. Flip over the naan and sprinkle the cheese along one half of the unbuttered sides.

In a medium bowl, beat the eggs with the turmeric and a pinch of salt. Melt the remaining 1 tablespoon butter in a medium skillet over medium heat. Add the eggs and sprinkle the spinach on top. Cook, undisturbed, until just set around the edges. Using a rubber spatula, gently push the eggs around the skillet, letting the uncooked egg run underneath, and cook until fluffy and just barely set, about 2 minutes. Remove the skillet from the heat and immediately transfer the eggs to the naan, layering them on top of the cheese and dividing evenly. Sprinkle the red pepper flakes on top.

Heat a 12-inch skillet over medium heat. Fold over each naan to create two sandwiches. Place the sandwiches in the skillet and cook, pressing down with a spatula, until the cheese is melted and the naan is toasted, about 2 minutes per side. Transfer to serving plates. Top with honey, sesame seeds (if using), more red pepper flakes, and salt. Serve.

Serves 2






❧ Note:
If you've been following me for a while, you know I love to make my own naan. If you prefer store-bought, that's okay, too!! Just pop it in the microwave for 20 to 30 seconds before you load it up so it's soft and pliable.