Top the egg with bacon, tomatoes and anything else you'd like and place the top half of the Naan on the bacon. When the eggs are cooked and the cheese is melted, lay it on the bottom half of the Naan. Flip the eggs and add your favorite cheese and let it continue to cook until it's cooked through, a couple minutes. With your spatula, move the edges to shape the eggs to about the size of the Naan. Add the chopped vegetables of choice and sprinkle with salt and pepper. On low heat, pour the beaten eggs into a small skillet sprayed with cooking oil. Remove the chicken from the pot and transfer to a plate. Working in batches, cook chicken, until golden brown, about 8-10 minutes. In a small bowl, beat a couple of eggs with about 1 teaspoon of water. Heat coconut oil in large heavy bottom pot oven over medium heat. Then cut it in half in preparation for the sandwich to come. Toast the Naan bread in the toaster oven to warm and crisp it up a bit. Who says you can only make breakfast sandwiches with sliced bread? This breadfast sandwich is made using Naan bread and it's fabulous!Ĭhopped vegetables such as jalapenos, onions, bell pepper, fresh mushrooms, fresh spinach, olives What is your favorite breakfast sandwich? Want to make a quick and easy yet DELICIOUS Naan Pizza? Check out that post! This right here is how he likes it.įor other breakfast ideas, check out my Skillet Breakfast for One, Slow Cooker Oatmeal, Apple Cinnamon Breakfast Quinoa, Maple Nut Monkey Bread, Blueberry Muffins and the ever so popular Monte Cristo. I have also made this with ham, oh so goooood.įor me, I like a little mayo on the top half of the Naan and maybe a couple slices of tomato, but not for Paul. Then I just lay in on one side of the Naan bread and top it with bacon. You can use Mozzarella, Monterrey Jack, Cheddar, Provolone or even pepper jack! Put a little spice into your life! Marinate for 15 minutes or up to overnight in the fridge. Just eyeball it… Let it cook a few minutes here.įlip the eggs and add your favorite cheese and let it continue to cook until it’s cooked through, a couple minutes. Instructions: In a bowl, combine 3 tablespoons olive oil, the paprika, cumin, cayenne, cinnamon, 3 cloves garlic, ginger, cilantro, parsley, and a pinch each of chili flakes and salt. Once I get the peppers and seasonings in the eggs, I move the edges to shape the eggs to about the size of the Naan. How about, red bell peppers, onions, mushrooms, fresh spinach or even chopped olives! Here is where you make it your own! After all, you’re the one eating this. Get creative and add your favorite ingredients. I added chopped jalapenos, our fav, that were seeded to remove most of the heat. I tend to cook my eggs on low heat because it prevents them from turning brown and scorching. In a small bowl, beat a couple of eggs with about 1 teaspoon of water. I toasted it in the toaster oven to warm and crisp it up a bit. It reminds me of Pita, but has it’s own unique flavor and shape. It’s an oven baked flatbread that is popular in the Indian restaurants. So, for breakfast guess what we had… Yep a breakfast sandwich on Naan bread. If you haven’t had it before, you must try it. You know what that is? It’s a fabulous Indian flat bread. This weekend I happened to have Naan in the house. Heck, just last weekend I fixed an egg, jalapeno and cheese sandwich on a blueberry bagel for Paul. Sometimes it’s with traditional sourdough bread, English muffins and even bagels. The radiant overheard heating system will provide a for a comfortable outdoor space.Weekends were made for breakfast sandwiches in my house. The addition of the retractable roof takes away the guesswork from the unpredictable Michigan weather and hard winters. To the skillet, add the onion and butternut squash, tossing with the butter in the skillet. Remove the chicken from the skillet to a plate. Add 2 tablespoons of butter and toss to coat the chicken. Guests can dine outdoors year-round, regardless of rain or snow. Add the chicken and sear on both sides until browned, about 2 minutes. NEW! We are ready to welcome guests to our all-season beer garden with the addition of a new retractable roof. The menu includes artisanal and locally-sourced food, our full line of craft beer and spirits, small-batch pub brews, handcrafted cocktails, and more! Located on a bustling stretch of Bridge Street in downtown Grand Rapids, our second brewpub is affectionately known as “The Knickerbocker.” The expansive brewpub features an indoor and outdoor beer garden, three separate bars, a wood-fired oven, and many dining spaces suited for private events.
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