Mushroom and leek flatbreads with runny eggs recipe

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Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Heat the butter in a large pan over a medium heat and cook the leek for 6-7 minutes until soft. Season with salt and pepper.
Place the naan breads on a baking tray. Top with the leek, mushrooms and cheese, then push the toppings out towards the sides to form a small nest on each naan.
Crack an egg into the centre of each nest and season with salt and pepper.
Bake for around 10 minutes or until the whites of the eggs are set but the yolks are still runny.
Scatter each naan with chopped tomatoes and serve.

Per serving: 695kcals, 29.6g fat (9.8g saturated), 78.2g carbs, 3.8g sugars, 28.1g protein, 4.7g fibre, 0.248g sodium

TOP TIP:
Try adding leftover cooked ham with the leek and mushrooms!

Mushroom and leek flatbreads with runny eggs