Leftover porridge pancakes
Make these pancakes using leftover porridge for an easy breakfast. Serve with berries and yogurt and a drizzle of honey or maple syrup
Breakfast naans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable or sunflower oil
- 2 eggs
- 2 small naan breads
- 4 tbsp low-fat cream cheese
- 2 tbsp mango chutney
- 1 avocadohalved and sliced
- ½ limejuiced
- 1 green chilli
- small handful corianderleaves picked
Nutrition: Per serving
- kcal503
- fat30g
- saturates7g
- carbs35g
- sugars11g
- fibre5g
- protein20g
- salt1.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan, then fry the eggs. Warm the naan breads in the oven while the eggs are cooking.
step 2
Spread the warm naans with the cream cheese, then drizzle with the chutney. Add a fried egg to each naan and top with the avocado, lime juice, chilli and coriander. Season and tuck in.
