Cheesy Bacon and Egg Naan-Wich
Serves 2 | with Masala Style Beans and Breakfast Potatoes
- Milk
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
Take brunch up a level by swapping the bread in your bacon and egg sandwich for naan and bringing a little heat with red pepper jelly. Serve alongside crispy breakfast potatoes and a side of spiced homemade beans.
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 carton(s)
Cannellini Beans
½ sachet(s)
Curry Powder Mix
10 grams
Vegetable Stock Paste
1 carton(s)
Tomato Passata
6 rasher(s)
British Streaky Bacon
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
50 grams
Red Pepper Chilli Jelly
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) Chop the potato into small 1cm cubes (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Grate the cheese.
c) Drain and rinse the cannellini beans in a sieve.
a) Heat a drizzle of oil in a medium saucepan on medium heat.
b) Once hot, add the garlic and curry powder mix and cook, stirring, until fragrant, 30 secs.
c) Stir in the vegetable stock paste, tomato passata and cannellini beans, then reduce the heat to low and simmer gently until slightly thickened, stirring occasionally, 3-4 mins.
d) Once thickened, remove from the heat. Taste and season with salt and pepper if needed, then cover to keep warm.
a) While the beans simmer, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Set the pan with the bacon fat aside for the next step.
a) When the potatoes have 5 mins of roasting time left, pop the bacon pan back on medium-high heat.
b) Once hot, crack in each egg (1 per person - see pantry for amount) 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.
c) 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.
a) When everything is ready, cut each cheesy naan in half widthways.
b) Lay half a naan on each plate, then top with the crispy bacon and a fried egg each.
c) Drizzle over the red pepper chilli jelly, then top with the remaining naan halves.
d) Reheat the beans if needed, then serve your naan-wiches with the masala style beans and breakfast potatoes alongside.
Enjoy!
