Categories: Breakfast Dishes

Ingredients

• 2 whole-wheat naans or small flatbreads
• 2 tsp. vegetable or olive oil
• 2 Tbsp. minced onion
• 2 tsp. dried sage
• 2 ups canned pumpkin puree (not pie filling)
• 2 cups shredded cheese (mozzarella, gruyere, white cheddar or a mix)
• 2 eggs

Directions

1. Heat oven to 500 degrees.
2. Heat a skillet over medium heat. Place a naan in the dry skillet and warm through, then turn to crisp the other side. Place on a baking sheet.
3. In the hot skillet, warm the oil and add the onion. Cook 5 minutes or until softened. Stir the onions and sage into the pumpkin puree. Spread half of the puree on each naan, then top with the cheese. Use the back of a spoon to make an indentation in the center of each topped naan, then crack an egg into each one.
4. Place in the oven and bake 4 minutes. Turn the baking sheet and continue baking 4 to 5 minutes, until the egg white is set and the yolk is as done as you like. Serve warm.

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