makes
2
prep
20 minutes
cook
1 hour
difficulty
Easy
makes
2
serves
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 2 small (90 g each) store-bought naan breads
- 250 g baby spinach leaves
- 2 tsp olive oil
- ⅓ cup cup bacon jam (see recipe below)
- 2 eggs
- 2 tbsp grated parmesan cheese, plus extra to serve
- Tabasco sauce (optional), to serve
Bacon jam
- 400 g bacon rashers, rind removed
- 2 brown onions, sliced
- 100 g (½ cup) light brown sugar
- 125 ml (½ cup) strong brewed black coffee
- 125 ml (½ cup) water
- 60 ml (¼ cup) apple cider vinegar
- 2 tbsp maple syrup
Instructions
To make the bacon jam, roughly chop bacon. Heat a non-stick fry pan over a medium heat, add bacon and cook, stirring until bacon is tender, but not brown, about 8 minutes. Remove bacon from pan using a slotted spoon.
Pour out all but 1 tablespoon of the bacon fat from the frying pan.
Add onions to pan and cook over high heat until softened, about 3-5 minutes. Reduce heat to low and stir in brown sugar. Cook for 10-15 minutes, stirring until onion is caramelised.
Stir in cooked bacon, coffee, water, vinegar and maple syrup. Reduce heat to the lowest setting and cook, stirring until thick and syrupy, about 15-20 minutes. Remove from heat and allow to cool slightly.
Spoon into a food processor and pulse until mixture is coarsely chopped. Spoon into a clean jar, seal and refrigerate. Eat within 2 weeks.
To make the breakfast pizzas, preheat oven to 190°C.
Rinse spinach in water, drain in a colander, then place into a saucepan over medium heat. Stir for 1-2 minutes or until spinach wilts. Remove from heat and cover saucepan. Stand for 2-4 minutes or until spinach is soft. Drain spinach through fine cotton muslin or a clean tea towel, making sure you remove all the liquid. Return to saucepan and toss through olive oil, mix until well combined.
Place naan breads onto a baking paper-lined baking tray.
Place bacon jam into a heatproof bowl or small saucepan and warm until easily spreadable. Spread over naan breads. Arrange spinach over pizzas, forming a well in the centre for an egg.One at a time, crack an egg into a jug or cup, then carefully slip egg into centre of pizza.
Sprinkle each pizza with parmesan and bake for 10-12 minutes, or until egg is cooked to your liking. Serve with extra cheese and Tabasco sauce if desired.
This recipe is from , our better-than-cafe weekend breakfast racket. Bunker in with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
