For the ultimate brunch, Dishoom’s cult breakfast is hard to beat. Here’s how to make a version of it at home
STYLING AND IMAGE: EMILY JONZEN
I can’t lay claim to the concept of this recipe. As much as I wish that I had pioneered the idea of a soft, lightly charred naan encasing crisp bacon, a golden-yolked fried egg, a layer of cream cheese (yes, that’s right) and chilli tomato jam, I didn’t.
What I did develop was a pretty unhealthy addiction to Dishoom’s cult breakfast of Bacon and Egg Naan Rolls when I lived a 10-minute walk from their Shoreditch restaurant.
Now that my nearest branch is approximately 100 miles away, I decided to forgo the seasonal theme of my fortnightly recipe, give in to a craving and pass on the joy of this breakfast to you.
My first attempt involved a shop bought naan. Whilst deliciously filthy, it wasn’t a patch on the original. If time (and level of hangover) permits, I’d really encourage you to try your hand at making your own.
It’s a pretty basic dough and takes moments to cook. You could double the dough recipe and freeze a load to have in your arsenal for curry nights and breakfast naan mornings.
Dishoom serves their naan rolls with a tomato chilli jam but here I’ve used a good quality mango chutney – we don’t want to be slaving too much on a Sunday morning, do we?
Dishoom Tribute Bacon and Egg Breakfast Naan
- 125 g strong white bread flour
- 1 tsp fast action yeast
- 1/4 tsp salt
- 1 tsp nigella seeds
- 2 tsps runny honey
- 25 g unsalted butter melted and set aside to cool slightly
- 35 g natural yoghurt
- 4 rashers smoked streaky bacon
- 1 tsp sunflower oil
- 2 free range eggs
- 2 tbsp cream cheese
- 2 tsp mango chutney I used Geeta’s
- A squeeze of lemon juice
- A handful of coriander leaves roughly chopped
- To make the naan, tip the flour into a mixing bowl and stir through the yeast, salt and nigella seeds. Make a well in the centre and pour in the honey, melted butter and yoghurt. Add 50-75ml of lukewarm water and mix briskly to make a soft, slightly sticky dough.
- At this point, either knead the dough by hand on a lightly floured surface or in a stand mixer for 10 minutes, until the dough is smooth and elastic and springs back to the touch.
- Place the ball of dough in a lightly oiled bowl and cover with cling film or a damp tea towel. Set aside for a couple of hours, until doubled in size.
- Preheat the oven to 140°C/120°fan/gas mark 1
- Knock the air out of the risen dough and knead briefly on a lightly floured surface. Cut the dough in half and roll each half out into a rough circle, about 1cm thick and 20cm across.
- Heat a large frying pan over a high heat. Once smoking hot, lay one of the naan breads out onto it. Dry fry the naan for 1-2 minutes on each side, until puffed up and lightly charred in patches. Repeat with the other naan and transfer to the oven to keep warm.
- Lay the bacon rashers out into a separate, non-stick frying pan and place over a low/medium heat. Cook until crisped, then keep warm in the oven.
- Add the oil to the same pan and turn the heat up to medium. Once hot, crack in the eggs and cook to your liking.
- To serve, divide the cream cheese between the warm naans and top with the bacon, egg and a dollop of chutney. Squeeze over a little lemon juice, season with salt and pepper and scatter over the coriander to serve.
Discover more of Emily Jonzen’s brilliant recipes, including Simple and Delicious Hot Cross Bun French Toast, Sardine and Olive Pasta with Garlic and Chilli Crumbs and Elderflower and Strawberry Meringues with Whipped Mascarpone.
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