Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bacon, Egg and Cheese Flatbreads
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 27 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 231 milligrams
- Sodium
- 1275 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 27 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 231 milligrams
- Sodium
- 1275 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Sugar
- 6 grams
Ingredients
Directions
- Preheat the oven to 400 degrees F. Divide the naan between 2 foil-lined baking sheets and bake until crisp, about 10 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels, then crumble. Remove 1 tablespoon bacon drippings from the skillet and reserve for frying the eggs.
- Add the onion to the remaining drippings in the skillet and increase the heat to medium high. Season with salt and pepper and cook, stirring, until browned and tender, 5 minutes. Add the tomatoes and cook until most of the liquid evaporates, 3 to 5 minutes. Season with salt, pepper and hot sauce.
- Spread the onion-tomato mixture on the naan and top each with 2 slices cheese. Return to the oven until the cheese melts, 3 to 5 minutes.
- Meanwhile, heat the reserved bacon drippings in the empty skillet over medium-high heat and crack in the eggs. Season with salt and pepper and cook until the whites are just cooked through, about 3 minutes.
- Top each flatbread with a fried egg; sprinkle with the bacon. Toss the greens with the vinegar; season with salt and pepper. Serve the flatbreads with the salad and more hot sauce.
