Andy rustled up these tasty breakfast flatbreads to apologise to his parents for throwing a party at their house while they were away. Coming home early from their hols, they caught Andy red-handed, but he hoped cooking them a hearty breakfast in the morning might help make 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. Over a medium-high heat, fry the bacon halves for 3 mins, turning occasionally, until just coloured (you may need to do this in batches).
- Put the naan breads on a large baking tray and top each one with 3 bacon halves, arranging them to form a ring around the edge of the bread. Toss the tomatoes with half the olive oil, season and scatter over the bacon.
- Crack an egg into the middle of each naan, keeping inside the bacon ring. Cook on the top shelf of the oven for 8-10 mins, or until the eggs are cooked to your liking.
- Remove from the oven and transfer the naans to plates. Top with the avocado and spring onions and a pinch of crushed chillies, if using. Drizzle over the remaining oil to serve.
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.