Curried Lentil Smash and Egg Naan Breakfast Roll
Serves
4
Total Time
1hrs 20mins
Calories
1048
If you are looking for a cafe style breakfast at home, this should definitely be on your list. Cue the coffee and you're away! Fakeaway...so good!
- Onion2quartered
- Garlic clove5peeled
- Ginger20 gsliced
- Red chili1coarsely chopped
- Green lentils200 grinsed
- Green onion2sliced
- Extra virgin olive oil20 g
- Curry paste2 tablespoons
- Ground turmeric2 tablespoons
- Tomato paste50 g
- Water350 g
- Lemon juice100 gfreshly squeezed
- Cream cheese200 g
- Chili flakes1 pinch
- Naan4
- Egg4
- Pink himalayan salt flakes1 pinch
Ingredients
- 1. Add onion, garlic clove, fresh ginger, extra virgin olive oil and fresh chives to the TM5 bowl
- 2. Chop with MC fitted - approx 4 sec, speed 5
- 3. Cook - approx 5 min, Varoma, speed 1
- 4. Then add curry paste to the TM5 bowl
- 5. Cook - approx 5 min, Varoma, speed 1
- 6. Add green lentils, ground turmeric, tomato paste and water to the TM5 bowl
- 7. Cook - approx 50 min, 100°C, reverse speed 1
- 8. Add lemon juice to the TM5 bowl
- 9. Stir until combined - gentle stir
- 10. To make cream cheese spread, combine cream cheese, chili flakes and green onion into a clean small bowl with a spatula then set aside
- 11. Add naan to a clean work surface
- 12. Pre-heat a clean frying pan - medium-high heat
- 13. Add eggs to the frying pan
- 14. Fry until crispy
- 15. To assemble, spread some of the cream cheese spread onto each naan, top with the lentil curry and a fried egg
- 16. Season with pink Himalayan salt flakes to taste or drizzle with chonkk
Method
Make this recipe in the Fresco Recipes App
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