Categories: Meals
Ingredients
- 4 pieces naan or pocketless pita
- 6 slices bacon
- 1 small onion, thinly sliced
- Kosher salt and black pepper
- 3 small or 2 large vine-ripened tomatoes, chopped
- Hot sauce, to taste
- 8 slices American cheese
- 4 large eggs
- 5 cups mixed baby greens
- 1 tbsp. white wine vinegar
Directions
-
Preheat the oven to 400. Divide the naan between 2 foil-lined baking sheets and bake until crisp, about 10 minutes.
-
Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Drain on paper towels, then crumble. Remove 1 tbsp. bacon drippings from the skillet and reserve for frying the eggs.
-
Add the onion to the remaining drippings in the skillet and increase the heat to medium high. Season with salt and pepper and cook, stirring, until browned and tender, 5 minutes. Add the tomatoes and cook until most of the liquid evaporates, 3-5 minutes. Season with salt and pepper and hot sauce.
-
Spread the onion-tomato mixture on the naan and top each with 2 slices cheese. Return to the oven until the cheese melts, 3-5 minutes.
-
Meanwhile, heat the reserved bacon drippings in the empty skillet over medium-high heat and crack in the eggs. Season with salt and pepper and cook until the whites are just cooked through, about 3 minutes.
-
Top each flatbread with a fried egg; sprinkle with the bacon. Toss the greens with the vinegar; season with salt and pepper. Serve the flatbreads with the salad and more hot sauce.