serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Episode 64
episode • Everyday Gourmet with Justine Schofield • Cooking • 30m
PG
episode • Everyday Gourmet with Justine Schofield • Cooking • 30m
PG
Ingredients
- 3 eggs
- 1 tbsp maple syrup + extra for serving
- Pinch cinnamon
- 150 ml thickened cream
- 1 tsp olive oil
- 15 g butter
- 4 mini naan
- icing sugar, for dusting
- strawberries, cut into quarters, to serve (or use other berries)
Instructions
In a large bowl, whisk the eggs with the maple syrup, cinnamon and the cream.
Melt the butter with the oil in large non-stick pan over a medium heat. Dip a naan in the egg mixture, shake off the excess and place in pan. Repeat with a second naan. Cook the eggy naan breads for 2 minutes on each side or until golden in colour. Repeat with remaining naan.
Dust the breads with icing sugar. Serve with fresh strawberries and extra maple syrup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 64
