Dishoom-style bacon and egg naan recipe

The freshness, pliability and quality of the bread makes or breaks an egg-filled naan. But when it’s good, oh boy, is it good. If you (as I) are lucky enough to be able to source fresh naan locally, then do that. If not, you can find plenty of recipes for making your own online, including Dishoom’s (the British Bombay-inspired restaurant group, whose bacon naan roll prompted my love of this particular approach).

Timings

Prep time: 5 minutes

Cook time: 10 minutes

Serves

1

Ingredients

• 1 fresh naan, warmed

• 1 tbsp full-fat cream cheese

• 1 tbsp spiced tomato chutney

• 2 cooked bacon rashers

• a few coriander leaves

• 1-2 fried eggs

Method

1. Spread one half of the warm naan with cream cheese, add the chutney, and arrange the bacon and coriander on top.

2. Top with the fried eggs, fold the naan to close it, then cut in two to serve.

Recipe from Good Eggs by Ed Smith (Quadrille, ￡22)

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