Add some spice to brunchtimes with this Cheesy Bacon and Egg Naan-Wich with Masala Beans and Breakfast Potatoes. Our Indian-inspired brunch dish mixes garlic and coriander naans with curried tomato beans, crispy bacon and an egg. With a sweet tanginess that comes from fresh chilli jam and a creamy cheese topping, this is a perfect dish for kicking off your weekends.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Vegetable Stock Paste(ContainsCelery)
Streaky Bacon Rasher
Garlic and Coriander Naan(ContainsMilk, Cereals containing gluten, Soya)
Fresh Chilli Jam
Preheat your oven to 200°C. Chop the potato into small 1cm cubes (no need to peel). Pop onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, spread out in a single layer and roast on the top shelf of your oven until golden, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese. Drain and rinse the cannellini beans in a sieve.
Heat a drizzle of oil in a medium saucepan on medium heat. When hot, add the garlic and curry powder and cook, stirring, until fragrant, 30 secs. Be careful it doesn't burn (lower the heat if needed). Add the cannellini beans, vegetable stock paste and passata. Stir well to combine. Then reduce the heat to low and allow the beans to simmer gently until slightly thickened, stirring occasionally, 3-4 mins. When ready, take off the heat. Taste and season with salt and pepper if needed. Cover to keep warm.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay in the bacon rashers and fry until crispy and brown, 2-4 mins on each side. Remove to a plate lined with kitchen paper and cover to keep warm (keep the pan for the eggs). IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: Cook bacon thoroughly.
Five mins before the potatoes are cooked, pop the bacon pan back on medium-high heat. Once hot, crack each egg (1 per person) and fry for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. Meanwhile, pop the naans onto another baking tray and sprinkle over the cheese. Bake on the middle shelf of your oven until the cheese has melted, 3-4 mins. Remove from the oven and cut each naan in half widthways.
Once ready, place a cheesy naan half onto each plate. Arrange the bacon on top, then add a fried egg on top of the bacon. Spoon over the chilli jam then pop the remaining (non-cheesy) naan halves on top. Reheat the beans (if needed). Serve your cheesy bacon and egg naan-wiches with the masala beans and breakfast potatoes alongside. A brunch feast fit for a Raja! Enjoy.