Indian Style Eggs Benedict on Naan Bread

Roughly chop the coriander (stalks and all). 

Once the oven is hot, pop the tomato baking tray onto the middle shelf until softened, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Remove the pan from the heat, then add the mango chutney and turn to evenly coat the bacon.

While the bacon fries, heat a drizzle of oil in another large frying pan on medium-high heat. 

Once hot, crack in each egg (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. IMPORTANT: Ensure egg whites are fully cooked.

Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Meanwhile, pop the hollandaise sauce into a small saucepan on medium heat and warm through, stirring constantly, 1-2 mins.

Stir half the coriander through the roasted tomatoes. Reheat the bacon if needed.