Caramelised Bacon Naan-wich
Serves 2 | with Cumin Potatoes, Cream Cheese and Chilli Jelly
- Cereals containing gluten
- Milk
- Wheat
This epic brunch harnesses flavours often found in Indian cuisine, such as coriander and cumin, to create a meal bursting with flavour. Naans filled with caramelised bacon are the star of the show and taste even better served with breakfast potatoes.
Ingredients
350 grams
Salad Potatoes
1 sachet(s)
White Cumin Seeds
8 rasher(s)
British Streaky Bacon
50 grams
Red Pepper Chilli Jelly
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
½ bunch(es)
Coriander
100 grams
Cream Cheese
(Contains: Milk)
Not included in your delivery
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Quarter the potatoes (no need to peel), then pop onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) Once hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
a) When the potatoes have 20 mins remaining in the oven, lay the bacon in a single layer onto a lined baking tray.
b) Bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) When the bacon has 5 mins remaining in the oven, drizzle over half the red pepper chilli jelly and return to the oven to caramelise for the remaining 5 mins.
a) In the meantime, heat a drizzle of olive oil in a large frying pan on medium-high heat. Once hot, crack in each egg (see pantry for amount), season generously and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.
b) Meanwhile, pop the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
a) While the naans warm, roughly chop half the coriander (stalks and all). TIP: Keep the remaining coriander for another recipe.
b) Once the naans are warmed, spread the cream cheese over the naans, followed by the remaining red pepper chilli jelly. Top with the caramelised bacon rashers and a fried egg each.
c) Sprinkle over half the chopped coriander and fold the naan in half to hold in the fillings.
d) Toss the remaining coriander through the potatoes and serve alongside your bacon naan-wich to finish.
Enjoy!
