Egg & mango chutney flatbreads

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Ingredients

Adjust Servings:
4 large free-range eggs
100g. self-raising flour extra for dusting
6 tbsp. natural yoghurt
2 tbsp. mango chutney
1 fresh red chilli

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Egg & mango chutney flatbreads

Easy brakfast full of energy!

Features:
  • Vegan

Eggs + Mango = perfection

  • 16min.
  • Serves 2
  • Easy

Ingredients

Directions

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The perfect full of proteins breakfast for you my lovely people! I have enjoined during i was making it, but it’s more enjoyable when you will try it. You’ll have the necessary energy for the whole day!

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Steps

1
Done

Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel. Meanwhile, put a large non-stick frying pan on a medium-high heat. In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 3 minutes, or until golden, turning halfway.

2
Done

Dot the mango chutney and remaining yoghurt over the breads. Halve the soft- boiled eggs and arrange on top, smashing them in with a fork, if you like. Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.

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