Bacon & Egg Naan

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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.

1. Place the bacon in a suitable tray and cook until crisp.
2. Warm through the naan.
3. Fry the eggs until cooked but the yolk is still runny.
4. 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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