Egg and Beans on Naan

This eclectic combination of product and flavours from around the world creates a stunning breakfast, brunch or lunch!

INGREDIENTS TO GET READY

4 x Small Naan Bread

4x Large Eggs

8 x Slices Serrano Ham (remove for vegetarian option)

400g Baked Beans

200ml Bravas Sauce

240ml Fabe Asturian White Beans

200g Baby Leaf Spinach

100g Piquillo Peppers with Garlic

Salt and Pepper

2 x Clove Garlic smashed and chopped

PUT IT TOGETHER

1. Place the Asturian beans, baked beans, piquillo peppers and Brava sauce into a saucepan and mix well. Bring to a gentle simmer over a moderate heat. Place the naan breads into a pre heated oven 160c to bake and warm through

2. Heat a frying pan and add a drizzle of oil. Crack the eggs into the pan and cook to your liking. Lift the eggs from the pan and drain on kitchen paper, add the Garlic to the pan add the spinach and toss a couple of times drain on kitchen paper

3. Remove the naans from the oven and place on serving plates, scatter the spinach evenly between the naans, place an egg on each naan and share the hot beans, add a couple of slices of Serrano Ham to each plate and Enjoy