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Bacon and egg naan

My take on the famous Dishoom bacon and egg naan. They use cream cheese and a spicy tomato sauce, but I've swapped the sauces for a sweet and tangy apple and date chutney which compliments the bacon and egg and gives a nod to the tang of the classic brown sauce that we all know and love. If you prefer to pair your bacon and egg with something tomato based, you have to check out this tomato and chilli relish - it's one of my favourites!

Total time to make : 15 minutes Time to prep : 5 minutes

Servings : 1


1 Naan bread*

2 eggs

2 rashers of bacon

2 tbsp chutney or relish

1 tsp butter or olive oil

Coriander (or any herbs/leaves) to serve


  1. Turn the grill to high and prepare a grill sheet with aluminium foil. Lay out your bacon rashers and grill until crispy

  2. Remove bacon from the grill and sprinkle the naan bread with a few drops of water, then place on the same grill sheet (in the bacon juices) and pop under the grill for a couple of minutes. move the tray to the lower end of the oven so it doesn't burn quickly. Once it's warm and slightly toasted, remove the naan bread from the oven and place to one side

  3. In a saucepan, melt the butter or olive oil over a high heat. Crack in 2 eggs and fry for a few minutes until the egg whites are set

  4. To assemble, spread the chutney all over one side of the naan bread. Layer on the fried eggs and crispy bacon, herbs and a fresh crack of black pepper. Fold the naan bread in half and tuck in!

Nutritional Information

(per serve)

560 calories

25g protein, 60g carbs, 23g fat

Good to know:

  • I used a circular naan bread but you can use any, or tortillas/flatbreads work great too


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