Bacon, Egg and Cheese Flatbread

Bacon, Egg and Cheese Flatbread

I have been away from blogging for awhile but I haven't stopped cooking. 

Time to get back to doing both.

This is a fun and easy twist on your breakfast sandwich. Sautéed shallots and tomatoes on toasted naan, topped with cheese, peppered bacon, a fried egg and a chiffonade of basil.

4 pieces of naan
8 slices of bacon
1 large shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 tomatoes, chopped
Hot sauce to taste
8 slices American cheese
4 eggs
2 Tbsp. basil, chiffonade, or your favorite herb

1. Preheat the oven to 400 degrees. Bake the naan until crisp.
2. Cook the bacon in a skillet until crisp. Drain on paper towels then chop. Reserve 1 Tbsp. of the drippings for the eggs.
3. Add the shallots to the remaining oil in the pan, cook stirring until lightly browned, about 5 minutes. Add the tomatoes and cook until the liquids evaporates, about 3 minutes. Season to taste with kosher salt, freshly ground black pepper and hot sauce.
4. Spread the tomato-onion mixture on the toasted naan and top each piece with 2 slices of cheese. Return the flatbread to the oven until the cheese melts.
5. Heat the reserved bacon drippings in the same skillet and cook the eggs to your preferred doneness.
6. Top each flatbread with the crumbled bacon, eggs and basil.