Bacon & Egg Naan Roll Recipe

Preheat and assemble

Preheat oven to 200°C (400°F) if you prefer warming the naan at the end. Remove naan from packaging and set out on a clean surface. Finely chop chives and measure out cheese and spinach (if using).

Heat a large skillet over medium heat. Add bacon slices in a single layer (work in batches if needed). Cook 3–4 minutes per side, or until crisped to your liking. Transfer cooked bacon to a paper-towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the pan and discard the rest, or wipe pan clean and use butter in the next step if you prefer less bacon flavor.

Lower heat to medium-low. Add 1 tablespoon butter (or use reserved bacon fat) to the skillet and let it melt and coat the pan. Crack two eggs into a bowl and lightly beat with 1/2 tsp salt and a pinch of pepper until combined. Pour beaten eggs into the skillet and cook, stirring gently and continuously with a spatula to make soft scrambled eggs, about 1.5–2 minutes until just set but still moist. Transfer eggs to a plate and keep warm. Repeat with the remaining two eggs, 1 tablespoon butter, 1/2 tsp salt and a pinch of pepper.

If you like warm naan, place each naan on a baking sheet, brush lightly with melted butter, and warm in the preheated oven 3–4 minutes until pliable. Alternatively, warm briefly in a skillet 30–45 seconds per side.

Lay one warmed naan flat. If using hot sauce, spread 1/2 tsp across the center. Place a small handful (about 1/4 cup) of spinach down the center, then distribute one quarter of the scrambled eggs across the naan, followed by two bacon slices. Sprinkle about 1/4 cup shredded cheddar and 1/2 tablespoon chopped chives over the eggs and bacon. Season with a light sprinkle of black pepper (about 1/4 tsp).

Fold or roll the naan tightly around the filling: fold short edge up and roll away from you to form a compact cylinder. If needed, warm the seam side down in a skillet for 30 seconds to seal, or secure with a toothpick for serving.

Repeat assembly for remaining naan. If desired, place assembled rolls seam-side down on the baking sheet and bake 3–5 minutes to melt the cheese and crisp the exterior lightly. Remove from oven, slice in half on the diagonal, garnish with remaining chives, and serve immediately with extra hot sauce on the side.