Andy rustled up these tasty breakfast flatbreads as a way of apologising to his parents for throwing a party at their house while they were away. Coming home early from their hols, they literally caught Andy red-handed, but he hoped cooking them a hearty breakfast in the morning might go some way to making up for it. With ready-made naan breads for the base and an easy bacon and egg topping, this recipe was his tasty way of saying sorry.
- Preheat the oven to gas 9, 240°C, fan 220°C. Put the naans on a baking tray and top each with 2 rashers of back bacon. Divide the cherry tomato halves between them. Drizzle a little of the oil over the tomatoes; season. Cook on the top shelf of the oven for 8-10 mins.
- Remove the tray from the oven and carefully crack an egg into the middle of each naan bread, making sure it doesn’t slide off the bread. Return the tray to the oven for 4 mins, or until the eggs are cooked to your liking.
- Remove from the oven and transfer the naans onto plates. Top with the avocado and spring onion, then sprinkle over a pinch of crushed chillies, if using, and drizzle over the remaining olive oil. Season well and serve immediately.
Arrange the tomatoes and bacon with space in the middle for the egg to be cracked into. This will prevent the egg from sliding off the bread onto the baking tray when adding. Vegetarians can swap the bacon for crumbled feta.
Scramble leftover eggs with spring onions and a knob of butter. Serve on toasted granary with sliced avocado and a sprinkling of crushed chillies for a healthy breakfast with a bit of a kick. Or, try mixing a couple of eggs, spring onions, and a pinch of crushed chillies in a frying pan for a few minutes with cooked rice for a tasty side dish.
If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.