# Breakfast Flatbreads

> A fresh-tasting but hearty breakfast dish featuring naan breads topped with smoked bacon, cherry tomatoes, and baked eggs, finished with creamy avocado and chili.

- HTML version: https://robbiepalmer.me/recipes/breakfast-flatbreads
- Servings: 4
- Prep time: 25 min
- Cook time: 14 min
- Total time: 39 min
- Cuisine: British
- Tags: breakfast, quick

## Ingredients

- 4 naan (plain)
- 8 slice bacon
- 660 g cherry tomato, halved
- 2 tbsp olive oil
- 4 eggs
- 1 avocado, cut into bite-sized pieces
- 2 spring onion, finely sliced
- 1 pinch chilli, finely sliced

## Cookware

- baking tray
- plates

## Instructions

1. Preheat the oven to 240 °C (gas mark 9).
2. Put the 4 naan breads on a baking tray and top each with 8 slices of back bacon.
3. Divide the 660g of cherry tomatoes halves between them.
4. Drizzle a little of the 1 tbsp of olive oil over the tomatoes and season.
5. Cook on the top shelf of the oven for 8 minutes.
6. Remove the baking tray from the oven and carefully crack an 4 egg into the middle of each naan bread, making sure it does not slide off the bread.
7. Return the tray to the oven for 4 minutes, or until the eggs are cooked to your liking.
8. Remove from the oven and transfer the naans onto plates.
9. Top with the 1 avocado and 2 spring onions.
10. Sprinkle over a 1 pinch of chilli and drizzle over the remaining 1 tbsp of olive oil.
11. Season well and serve immediately.

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