Pancetta, Spinach and Eggs Breakfast Naan
This recipe is from an ad in Fine Cooking magazine. It was for Applewood Bacon & Eggs Breakfast Flatbread. Breakfast pizza, that sounds great. After reading over the recipe it was a little more work than I wanted to do this morning so I made a few substitutions, skipped the candied bacon and here is my version of a breakfast pizza.
3 pieces of pancetta
2 cups chopped baby spinach leaves
1/4 cup grated Parmesan
Preheat oven to 375°F.
In a skillet over medium heats sauté pancetta until just starting to crisp, add spinach and cook until wilted.
Cut out 2 holes in naan using 3” round biscuit cutter.
Place naan on baking sheet sprayed with no stick cooking spray.
Place spinach mixture evenly around holes on naan. Sprinkle spinach with parmesan cheese.
Place 1 egg in each hole, taking care not to break the yolk. Salt and pepper.
Bake 10-15 minutes until egg whites are set. Remove from oven. Cut and serve.
This turned out really quite good; the naan added a little sweetness which went great with the egg and the salty pancetta. I am definitely making this again.