4 small naan breads (or 2 larger naan breads, cut in half)
8 eggs, beaten
30 ml (2 tbsp.) butter
30 ml (2 tbsp.) water
60 ml (¼ cup) crème fraiche (optional)
30 ml (tbsp.) minced chives
30 ml (2 tbsp.) finely chopped fresh dill
1 avocado, peeled, pitted, and diced
Heat naan bread in oven if desired.
Combine eggs and water in a bowl and whisk gently. In a skillet over medium-low heat, cook eggs in butter, stirring regularly, for about 5 minutes. Just before eggs are cooked to your liking, stir in crème fraiche and herbs, and season with salt and pepper.
Top naan bread with scrambled eggs, herbs, and diced avocado.