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.