Hain

Hain

yvesveggie.ca

Roast hazelnuts and spices, then top naan with crispy bacon, herb yogurt, and poached egg for a flavorful Middle Eastern-inspired breakfast!

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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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