Broken Yolk Chutney and Cheddar Baked Naan Sandwiches
This makes 2 (very large) sandwiches, but is easily doubled/multiplied as needed.
- Yield: Serves 2 to 4 1x
Ingredients
Units
Scale
- 2 large garlic naan, halved, or 4 smaller naan
- 3/4 cup store-bought mango chutney (or as much as you like)
- 1 cup baby spinach leaves
- 1/4 cup roughly chopped cilantro
- A few tablespoons of pickled jalapeños (optional but awesome)
- 8 slices sharp cheddar cheese
- Ghee or melted, salted butter, for cooking
- 2 eggs
ALTERNATE SUGGESTIONS: Caramelized onions are wonderful in the filling, as well as a little fresh mint. A light sprinkling of coriander and/or cardamom in the melting butter in the skillet adds great flavor to the naan as it toasts.
Instructions
- Preheat the oven to 400 degree F.
- Put half of the naan on a baking sheet, top down, and slather with a thick layer of the mango chutney. Top with some spinach leaves, some cilantro, and jalapeños (if using). Season with salt and finish with 3 or 4 slices of cheddar (use as much of each ingredient as you like, this is YOUR sandwich after all).
- Bake for 8 to 10 minutes, or until bubbly and toasty. Set aside for now.
- Meanwhile, cut a 3-inch (give or take) circle out of each of the remaining naan halves. Add the butter/ghee to a large skillet set over medium heat. Working in batches as needed, place the naan in the pan, top down, (as well as the circle cut-outs!) and let them cook/brown for a minute or two.
- Flip the naan over and then gently crack an egg into each hole and let them cook for a couple of minutes, with the lid on, until the whites are set; takes about 6 minutes or so.
- Top the baked halves with the eggy fried naan halves and place back in the oven to finish the whites (if you need to) and to warm through. Serve right away with the cut-outs, topped with a sprinkling of S&P and extra cilantro, if desired.
Notes
Cooked bacon and crisped prosciutto are nice additions to the filling, if you’re cool with stepping out of vegetarian territory …