Curried Eggs and Bacon on Naan Bread Recipe
Curried Scrambled Eggs on Naan Bread with Bacon
Curried eggs for breakfast? Does this sound just a little bit strange? It probably does to many people reading this but a curried dish for breakfast is nothing new, even in the West. Kedgeree - the curried egg and rice dish - was created very much as a breakfast offering centuries ago by Scottish soldiers who had returned home from service in India, even though it is now perhaps more frequently eaten later in the day. If you are like me and love curry, bacon and eggs, why not give this a go? After all, it's just bacon, scrambled eggs and bread (instead of toast) with a little bit of a tasty and interesting twist!
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
3 min | 7 min | 10 min | One person |
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Ingredients
- 1 ten-inch naan bread, heated per the instructions on the pack
- 2 large eggs (at room temperature)
- 1/2 ounce (1/8 stick) unsalted butter
- 3 slices of bacon (UK readers: use smoked streaky bacon)
- Little bit of vegetable or sunflower oil for frying bacon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon medium curry powder
- 1 tablespoon roughly chopped, fresh coriander leaf/cilantro
- Salt and pepper
Instructions
- Add a little bit of oil to a frying pan and begin frying the bacon over a medium heat. Turn occasionally and fry until it has reached desired consistency.
- Break the eggs straight in to a small saucepan. Add the butter, turmeric, curry powder and a little black pepper.
- Put the saucepan with the eggs on to a medium heat and begin gently working them around the pot with a wooden spoon. You must keep doing this for the duration of the two to three minute cooking time.
- Every thirty seconds or so, lift the saucepan briefly off the heat to avoid the eggs overcooking and drying out.
- Heat the naan bread per the instructions on the pack. This is usually by placing it under a hot grill/broiler or in the microwave.
- When the eggs are scrambled but still deliciously moist, season with salt and stir in most of the coriander/cilantro.
- Lay the naan bread on a serving plate and spoon the curried scrambled eggs on top.
- Lift the bacon slices from the pan one at a time with cooking tongs - shaking gently to remove the excess grease - and lay on top of the eggs.
- Garnish with the remaining coriander/cilantro to serve.
Guestbook
Gordon N Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 11, 2015:
Hi, Arthur. Thanks for letting me know about dish. Could be the coconut milk was the difference as that's quite a discrepancy. Hope you try it out again with better results :)
Arthur on February 18, 2015:
Made these tonight with the spincah. Overall were VERY delicious, however, they did come out very dry. Water was absorbed within maybe five minutes rather than twenty. Used full-fat coconut milk though, would that have been the difference? Thanks for the recipe though, I've been making your Indian-style dishes over and over the last couple weeks, love 'em!
DebMartin on January 31, 2014:
Not strange at all. I love curry in my eggs. Looks delicious.
