andy-red-handed-breakfast-flatbreads-recipe

Breakfast recipes

Andy's 'red-handed' breakfast flatbreads recipe

2024-03-19 By : Admin
Andy rustled up these tasty breakfast flatbreads to apologise to his parents for throwing a party at their house while they were away. Coming home early from their hols, they caught Andy red-handed, but he hoped cooking them a hearty breakfast in the morning might help make up for it. With ready-made naan breads for the base and an easy bacon and egg topping, this recipe was his tasty way of saying sorry.

Ingredients

  • 300g pack smoked thick-cut back bacon, halved lengthways
  • 4 plain naan breads
  • 250g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 4 eggs
  • 1 avocado, sliced
  • 2 spring onions, finely sliced
  • pinch crushed chillies (optional)

Directions

    1. Preheat the oven to gas 9, 240°C, fan 220°C. Over a medium-high heat, fry the bacon halves for 3 mins, turning occasionally, until just coloured (you may need to do this in batches).
    2. Put the naan breads on a large baking tray and top each one with 3 bacon halves, arranging them to form a ring around the edge of the bread. Toss the tomatoes with half the olive oil, season and scatter over the bacon.
    3. Crack an egg into the middle of each naan, keeping inside the bacon ring. Cook on the top shelf of the oven for 8-10 mins, or until the eggs are cooked to your liking.
    4. Remove from the oven and transfer the naans to plates. Top with the avocado and spring onions and a pinch of crushed chillies, if using. Drizzle over the remaining oil to serve.
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