Hain
Roast hazelnuts and spices, then top naan with crispy bacon, herb yogurt, and poached egg for a flavorful Middle Eastern-inspired breakfast!
Ingredients
- 8 slices of Yves Bacon
- 1 tsp. (5 mL) vegetable oil
- 4 slices of mini naan bread, toasted
- 4 eggs, soft poached
- 1 cup (250 mL) baby spinach, washed
- Paprika for garnish
- ½ cup (125 mL) dairy free yogurt
- ¼ cup (60 mL) finely chopped mint
- ¼ cup (60 mL) finely chopped parsley
- 1 tbsp. (15 mL) lemon juice
- 1/3 cup (80 mL) hazelnuts
- ¼ cup (60 mL) raw cashews
- 1 tbsp. (15 mL) coriander seeds
- 1 tbsp. (15 mL) cumin seeds
- 2 tsp. (10 mL) fennel seeds
- 2 tsp. (10 mL) black sesame seeds
- 1 tbsp. (15 mL) white sesame seeds
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