Scrambled Eggs with Naan Bread

NOTE: These “recipes” are inspirational guides — not fully-developed or detailed instructions. Take the following with a pinch of salt!

I had never been an egg person, so when my Columbian roommate at French camp insisted I try this breakfast dish, I was highly skeptical. But to my UTTER surprise, I found this flatbread scramble delicious, and am still making it MANY years later! A great breakfast for egg lovers and skeptics alike.

I forgot to take a bad photo of my own scramble this morning, so here’s a mediocre AI-generated image for the gist!

INGREDIENTS (roughly!)

The following makes ONE serving:

1/2 piece of naan bread (or similar flatbread), torn up into small bite-sized pieces

2 tsp butter, halved

2 eggs, whisked

1/4 cup (or less) of mild cheese like mozzarella

OPTIONAL: Small handful of sliced spinach, chives, green onion, etc.

Salt OR salted seasoning blend to taste

TIP: From my salt mill, exactly 2 cracks per egg is perfect. Experiment with yours!

INSTRUCTIONS

1. Tear up naan bread , whisk and salt eggs, grate cheese.

2. Pre-heat pan on med-low, add first tsp of butter.

3. Add naan pieces and fry for a couple mins till golden brown. Also add spin / green onion / etc. at this stage if applicable.

4. Add remaining tsp of butter, coat pan evenly.

5. Add eggs and mozza to the pan.

6. Move everything around the pan with a spatula until eggs reach desired doneness.

7. Serve as is or with hot sauce. Enjoy!

---

Related Articles

---