Courtesy Chef, Farah Andrews on Cup of Joe Caribbean
1 naan bread
3 tsp coconut oil
2 cloves garlic, grated
4 ounces mushrooms, sliced
A handful baby spinach
¼ tsp garlic powder
Two pinches black pepper
3/4c white cheddar, grated (feel free to use your favorite cheese)
2 tbsp chives or parsley, chopped
Pinch of red pepper flakes
1 egg (cooked to your likeness)
Preheat your oven to 375℉.
Place a skillet or saucepan on medium heat. Add 2 teaspoons of the coconut oil.
Add the garlic and sauté for 30 seconds or until fragrant. Add the mushrooms and a few cracks of black pepper. Cook for about 5minutes stirring frequently, until mushrooms are lightly browned on the edges.
Add the spinach, pinch of salt, and cook for another minute until spinach is wilted (Spinach doesn't take long to cook so be sure to monitor it). Set aside.
Drizzle the naan with the remaining teaspoon of coconut oil, and sprinkle with garlic powder. Add a few cracks of black pepper and a pinch of salt.
Put on a foil lined baking sheet and bake for about 3 mins
Remove from oven, and top the naan with half of the cheddar, then the mushroom spinach mixture, then the rest of the cheese. Bake for about 5 minutes, or until cheese is melted and starts to get golden.
Remove from oven, sprinkle with chives or parsley, a pinch of red pepper flakes, and a fried egg!