Starting my 2018 blog posts as I mean to go on, with bacon, eggs and cream cheese. Seriously, January is tough enough already – you’re probably broke after Christmas and it’s freezing cold – without adding starving yourself to the mix. No, I’m a firm believer in the odd food treat at all times.

I’ve heard so much in the last couple of years about Dishoom in London. I’ve never been but I have drooled over photos and their delicious sounding menu. Their Bacon and Egg Naan Roll in particular caught my eye. I’ve always been a fan of chilli with my breakfast so I decided to have a go making my own. It’s basically an assembly job but it is so delicious. You won’t be sorry if you do give it a try!

 

Useful tips & links:

• This recipe can be as simple or as involved as you want it to be. You can buy shop bought naan breads or even better, buy extra when you order your next takeaway and freeze them. Or if you have time you can make your own, this recipe from Cyrus Todiwala is a good one.
• I make my own tomato relish and add dried chilli as needed but you can use any chilli relish you might have already.
• Use any fillings you like such as sliced sausages or chorizo.
• For another different way to serve bacon and eggs have a look at Gastrogays’ gorgeous Savoury Potato and Cheese Waffle.

 

 

 

 

 

 

Bacon and Egg Naan

 

Serves 2

Ingredients:

• 2 naan breads
• 4 rashers of smoked bacon
• 2 eggs
• 25g of cream cheese
• 2 tablespoons of Chilli Relish or Tomato Relish
• 1 teaspoon of dried chilli flakes or to taste (optional)
• Aleppo Pepper (optional)

Method:

• First heat the naan breads either as per packet instruction or preheat the oven to 200c/180c fan/gas mark 6 and sprinkle the naan breads with a little water. Heat them for 6-8 minutes directly on an oven rack until warm and softened.
• Meanwhile, heat your grill to high and cook the bacon.
• Fry your eggs as you like them but I like them fried gently just until the white is set but the yolk is still runny. That way you get to mop up the lovely yolk with the naan bread at the end!
• Spread half of the cream cheese on one side of each of the naan breads and half of the relish on the other side. Sprinkle over the dried chilli flakes to taste, I like a nice bit of heat.
• Place the cooked bacon over the cream cheese and top that with a fried egg. I add a little Aleppo Pepper over the egg for a different kind of fruity spice. Fold over the other half of the naan and serve with a little extra relish on the side.