Bacon-Breakfast Naanwich
For our first quarantine lunch we chose to make sandwiches with naan. Very simple bacon, scrambled egg, tzatziki and fresh salsa.
In our house breakfast is often just coffee and then we have either lunch or breakfast in the early afternoon. Today, we wanted to go for breakfast, but we also love to eat Naan, and we love Mediterranean flavours. If you love fresh and buttery breakfast sandwiches, this one might be for you.
We started with the salsa to let it marinate while everything else got cooked. Chop your tomato, red onion and cucumber into small pieces. Zest and juice the ¼ Lemon, add salt and pepper to taste and mix it. Leave it in the fridge to marinate.
Turn the oven on to 400F and let it get to temperature. Add the bacon to a baking tray lined with parchment paper, cook it in the pre=heated oven for about 10-15 minutes, depending on how crispy you want it to be.
In a bowl, mix 4 eggs, the sour cream, 1 tsp of salt and 1 tsp of pepper. Mix it until fully combined.
Tip: If you leave the eggs out of the fridge for about 30 minutes before you start cooking, you will get fluffier eggs.
Add 2 teaspoons of oil to a medium non-stick pan on medium heat. Once the pan is warm, add the egg mixture and start scrambling the eggs with a rubber spatula. It will take about 6-10 minutes to finish depending on how cooked you enjoy your eggs. For us, once there is no more water on the pan, it`s time to remove it from the heat (6-8 minutes).
Shred about a half cup of your cheese of choice (we used jack).
Microwave ½ Tablespoon of butter in a microwave (10 second intervals) or pan (very low heat) until melted and brush it on the naan lightly. Place the naan in the oven for 2-4 minutes or until soft.
If you want to make your own tzatziki, I recommend doing before you start the rest of the recipe. Start by grating or thinly shredding the cucumber. Mince 2-3 garlic cloves and chop the dill in small pieces. Add cucumber, garlic and dill to a cup of Greek Yogurt with olive oil, vinegar and lemon juice. It will be good in the fridge for 3-5 days.
Assemble the naanwich! Tzatziki, sliced tomatoes, eggs, bacon, salsa and cheese. To melt the cheese, place the assembled sandwich in the oven for another 2-3 minutes.
Breakfast Bacon Naanwich
Servings: 2
Time: 30 Minutes
Ingredients
Sandwich
2 Large Naans
4 Medium Eggs
1.5 Tbsp Sour Cream
1.5 Tbsp Canola Oil
½ Tbsp Butter
½ Tomato
½ Cup Shredded Cheese (We used Jack Cheese)
6 Slices of Bacon
4 Tbsp Tzatziki Sauce
4 Tbsp Fresh Salsa
Fresh Salsa
½ Tomato
¼ Cucumber
½ Red Onion
¼ Freshly Squeezed Lemon Juice
Salt and Pepper
Step by Step
1. Chop your ½ a tomato, ½ red onion and 1/4 cucumber into small pieces. Zest and juice the ¼ Lemon. Mix and refrigerate.
2. Preheat over to 400F. Put bacon in a tray with parchment paper and crisp it to your liking (10-15 minutes). We like it medium so we pulled our bacon out at 12 minutes.
3. Crack 4 Eggs in a container and mix the sour cream into it. Add 1 tsp of salt and 1 tsp of cracked black pepper.
4. Heat up a non-stick pan with 2 tsp of oil on Medium Heat. Once hot, drop the egg mixture in it and stir constantly until the scrambled eggs are to your liking (6-10 minutes).
5. Shred about ½ cup of your cheese of choice (if not already shredded).
6. Add melted butter to your naan with a spoon or a pastry brush and put it in the oven for about 4 minutes or until warm.
7. You are ready to assemble: add tzatziki, scrambled eggs, bacon, sliced tomatoes, shredded cheese and salsa to the naan.
Taztziki Sauce:
½ Cucumber
1 Cup Greek Yogurt
2-3 Garlic cloves, minced.
1 Tbsp Extra Virgin Olive Oil
½ Tbsp white vinegar
½ Tbsp Lemon Juice
2 tsp fresh dill/ 1 tsp dried dill
1. Mince the garlic.
2. Grate the cucumber or chop it into very small pieces.
3. Mix the olive oil with the minced garlic, add dill and mix.
4. Add your acid (white vinegar and lemon juice) and stir.
5. Slowly add all of the mix into the yogurt until fully blended.
6. Add salt and pepper to taste.
You can make it 3 handhelds too by just adding one Naan!
