Indian Style Eggs Benedict and Buttery Naans

Pop the naan breads on a baking tray in a single layer. Chop the butter into small pieces and divide it between the tops of the naan breads. Set aside. Pop the hollandaise sauce in a small saucepan, add the turmeric and set aside - you'll heat it through later.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, lay in the bacon rashers and cook them until golden, 2-3 mins each side. Add the mango chutney to the pan and turn the bacon to coat it, then remove from the heat. Meanwhile, pop the tomatoes into your oven and cook until softened, 10-12 mins.

Heat a drizzle of oil in another large frying pan on medium high heat. Once the oil is nice and hot, crack in each egg (2 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat. Alternatively, if you want to try out poaching an egg, See instructions in the next step.

Bring a large saucepan of water to the boil. Once your water is boiling, add the cider vinegar. Crack each egg into a small glass or ramekin. Using a large spoon swirl the water to create a whirlpool in the pan. Carefully drop the eggs one by one into the center of the whirlpool and turn the heat down to a simmer. Cook until the white is completely cooked and firm, 3-4 minutes. Tip: This will give you a runny yolk, if you want your egg a bit less runny, cook for another 1 minute. When cooked, use a slotted spoon to carefully remove each egg and place on a paper towel covered plate to drain.