Art of Animation and Naan Breakfast Sandwich

Here is the last post for our spring trip to Orlando! Today, I am sharing photos from Art of Animation and a recipe for a Naan Breakfast Sandwich. Here are my previous posts from our trip: Epcot, Downtown Disney, Magic Kingdom, Universal Orland Part 1, Legoland Florida, Animal Kingdom, POP Century, and Universal Orlando Part 2.

While we stayed at POP Century, Art of Animation was just a short walk across Hourglass Lake so we visited a few times. Between the two resorts, I actually preferred Art of Animation and would have chosen it over POP if it was included in the discount package.

The resort is divided into 4 sections: Finding Nemo, The Lion King, The Little Mermaid, and Cars. I loved walking through each of the areas and looking at all the detailing. Finding Nemo has the main pool and playground, while The Little Mermaid and Cars have smaller pools. This resort is also made up of family suites in all the areas except The Little Mermaid.

Evan really enjoyed the playground in the Finding Nemo section of Art of Animation.

At the Landscape of Flavors food court in Art of Animation, there are various stations with options to meet almost anyone’s needs. You will find a gelato bar, smoothies, burgers, pizza/pasta, World of Flavors, Soup/Salad/Sandwiches, and to-go area with treats, sandwiches, and beverages. We tried a few different things and enjoyed most of it. Evan really liked the create your own pasta bar and smoothies. Pictured above: Butter Chicken, Caprese Sandwich, Nutella Gelato, Challah French Toast, World Flavors Breakfast Platter, Naan Breakfast Sandwich, Chocolate Croissant, Mongolian Grill Beef Stir Fry, and Mickey Ganache.

The food court was never as busy as POP’s (we ended up walking over to Art of Animation a few times after seeing the crowd in our food court), but some of the create-your-own stations can have up to a 15 minute wait.

I remade the Naan Breakfast Sandwich with a couple of differences. I didn’t add the bacon, but feel free to toss in a couple of slices. Instead of plain scrambled eggs, I filled the naan with Akoori (Indian style scrambled eggs). This gave the sandwich a little extra flavor. The eggs are scrambled with green chili, tomatoes, onions, and spices. I topped the sandwich with a monterey jack cheese sauce. I used garlic chives as garnish, but fresh cilantro also works great. I included a recipe to make your own naan, but just skip this step if you are using store-bought.

Naan Breakfast Sandwich
Naan adapted from Baking Glory , Akoori adapted from Food Republic
4 sandwiches

Naan:
1 1/4 teaspoons active dry yeast
1/3 cup lukewarm water, 105-115 degrees F
1 3/4 cups all purpose flour
3/4 teaspoons salt
1/2 tablespoon granulated sugar
1/2 teaspoon baking powder
1/3 cup plain yogurt
1 tablespoon vegetable oil
Akoori:
4 tablespoons unsalted butter or ghee
1 large yellow onion, finely chopped
1 clove garlic, minced
1 large green chili, finely chopped
1 teaspoon ground cumin
2 medium tomatoes, finely chopped
3 tablespoons cilantro, finely chopped
6 large eggs, beaten
salt to taste
Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup milk
1/2 cup white semi-hard melting cheese (Monterey Jack)
Garnish:
Chopped Cilantro or Chives

In a small bowl, sprinkle yeast over water. Let sit for a minute before stirring to combine. Let sit until frothy, about 10 minutes.

In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, sugar, and baking powder. Mix in yeast with water, yogurt, and vegetable oil until dough comes together. Grease a large bowl and add dough, turning to coat. Cover and let rise until doubled, about 2 hours.

Preheat oven to 500 degrees F if using a baking stone or 450 degrees F if using a baking sheet. If using baking stone, place in center of oven.

On a lightly floured surface, knead dough until smooth. Divide into 4 equal pieces. Roll each piece into a thin circle, a little thicker than a tortilla.

Transfer a circle of rolled out naan to heated baking stone or place on lightly oiled baking sheet. Bake until lightly golden and puffed, 3-5 minutes. Repeat with remaining naan.

To make the eggs: In a large skillet (cast iron or non stick), melt butter oven medium heat. Once melted, add the onion and cook until softened and beginning to brown. Stir in the garlic, chili, and cumin and cook just until fragrant, about 1 minute. Mix in the tomatoes and cook, stirring occasionally, until liquid evaporates, then reduce heat to low. Add the cilantro, then the beaten eggs.

Once the eggs begin to set, stir to scramble. Season with salt and continue stirring until cooked. Remove from heat.

To make the cheese sauce: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook just until beginning to turn golden. Slowly whisk in milk. Cook, whisking often, until the mixture thickens. Reduce heat to low and stir in shredded cheese. Cook until melted and smooth. Remove from heat.

Divide the scrambled eggs among the naan. Fold the naan over to make a sandwich and cover with cheese sauce. Top with cilantro or chives.

Serve immediately.