Introduction:

Indulge your senses with this delightful twist on a classic favorite: sunny side egg on naan. Imagine the warmth of freshly baked naan, its soft and slightly chewy texture perfectly complementing the creamy richness of a sunny side egg. As you take your first bite, the garlic butter melts into the bread, releasing a fragrant aroma that harmonizes beautifully with the tangy notes of pickled red onions.

Each mouthful is a symphony of flavors and textures, from the crisp microgreens adding a refreshing crunch to the spicy kick of Indian chilis. The mint chutney drizzled over the top brings a burst of vibrant freshness, tying all the elements together in a delicious, aromatic embrace. This dish is not just a feast for the palate but a visual delight, with the colorful ingredients artfully arranged on the naan, making every bite a true sensory experience.

Ingredients:

• 1 piece of naan bread
• 1 sunny side egg
• 1 tbsp garlic butter
• A handful of microgreens
• 2 tbsp pickled red onions
• Freshly cracked black pepper
• 1 tbsp mint chutney
• Indian chilis (to taste)
• Salt to taste

Instructions:

1. Prepare the Naan:

   • Warm the naan bread in a preheated oven at 350°F (175°C) for about 5 minutes or until soft and slightly toasted.

2. Make the Garlic Butter:

   • In a small saucepan, melt 1 tablespoon of butter over medium heat.
   • Add finely minced garlic and cook until fragrant but not browned. Set aside.

3. Cook the Sunny Side Egg:

   • Heat a non-stick skillet over medium-low heat.
   • Add a small amount of oil or butter to the skillet.
   • Crack the egg into the skillet and cook until the whites are set but the yolk is still runny, about 3-4 minutes. Season with a pinch of salt and black pepper.

4. Assemble the Toast:

   • Spread the garlic butter evenly over the warm naan.
   • Place the sunny side egg on top of the naan.
   • Add a handful of microgreens around the egg.
   • Scatter pickled red onions over the microgreens.
   • Drizzle mint chutney over the top.
   • Garnish with sliced Indian chilis (adjust quantity to taste) and a sprinkle of freshly cracked black pepper.

5. Serve:

   • Serve immediately while the naan is warm and the egg is runny.

Enjoy your flavorful and aromatic sunny side egg on naan, inspired by the classic avocado toast but with a delicious Indian twist!