Using up leftovers has to be one of the most satisfying things. There’s nothing worse than going into the kitchen mid-week, after a long day in the office, and realising that you haven’t used the rest of the pack of meat, some of your favourite fresh veggies and that your bread has gone mouldy. I’m sure we’ve all experienced it at least once before.
I’ve got really good at freezing everything which is due to go off, and then using it from frozen in my cooking – frozen beansprouts, sausages, crumpets, etc. But I do love to take a look at what needs eating and try to concoct some sort of recipe from the mashup of ingredients – it’s almost like a challenge.
Recently I realised that I had two mini peshwari naan breads leftover from our homemade curry night. Me on breakfast duty, I started considering all the ways I could use them, without just recreating the legendary bacon naan from Dishoom.
I knew something needed a curry or spiced element, and so after cooking off some bacon and sausages until just cooked – I had veggie and Alex had pork – I popped everything back in the frying pan, added some extra oil, spices and chilli flakes, popped the lid on and left it for a few minutes over a low heat to infuse.
Whilst this was steaming, I prepared and cooked the poached eggs and warmed the naan breads. Once all done, I served everything on top of the aromatic naans, along with some dried coriander leaf and fresh chilli, and served with mango chutney for dipping. A spicy yet sweet flavour combo which worked so well. A great use of leftovers.
Do you have a favourite way to use up your leftover bread?
Loaded Breakfast Naan
Packed with flavour, this spicy brunch dish goes down a treat with mango chutney.
- 4 sausages pork or vegetarian
- 4 bacon rashers
- 2 mini peshwari naans or 1 split between two
- 2 eggs in clingfilm for poaching
- 1 tbsp oil
- 1 tsp madras curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 fresh chilli sliced
- 1/2 tsp dried coriander
- mango chutney for serving
Pre-heat the oven to 200 degrees celsius. Place the sausages on a lined baking tray and cook in the centre of the oven for 20 - 25 minutes until just brown.
Whilst the sausages are cooking, Cook off the bacon in a frying pan - don't allow to go crispy.
Remove the sausages from the oven and replace with the naan bread to heat through.
Slice the sausages into three, lengthways. Add to the frying pan with the bacon, add the oil and return to the heat. Add the madras curry powder, cumin and turmeric and stir well. Reduce to a low heat, cover and leave to infuse for a few minutes.
Bring a pan of water to boil, add the eggs in the clingfilm (I use the cling film method - you can find the recipe by searching in the search box of my blog). Reduce the heat to a simmer and leave the eggs to poach.
Remove the naans from the oven, place each naan on a plate. Top each naan with two pieces of bacon and 6 pieces of sausage. Remove the eggs from the boiling water, take out of the clingfilm pouches and serve on top of the loaded naans.
Add the fresh chilli, sprinkle with dried coriander and serve with mango chutney for dipping. Enjoy!