Ingredients
- Farmstead unsmoked rindless back bacon rashers 20
- Folded naan 10
- Everyday Favourites free range medium eggs 10
- Holy Cow! Bombay ketchup 40g
- Plum tomatoes - sliced 3
- Coriander 50g
Method
This bacon ‘naan-wich’ is inspired by the Irani cafés of Bombay. Grilled bacon is wrapped in a folded naan bread and smothered with the new Holy Cow! Bombay ketchup and fresh tomato – idyllic and tasty.- Place the bacon in a suitable tray and cook until crisp.
- Warm through the naan.
- Fry the eggs until cooked but the yolk is still runny.
- Place the bacon and tomato slices in the warm naan, top with the egg, ketchup and some torn coriander, and serve.
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