Ingredients

The following ingredients have 2 Servings
  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 large onion (peeled and sliced)
  • 1 large (or two small Avocado)
  • 1/2 tsp lemon juice
  • Salt to taste
  • Pepper to taste
  • 4-6 slices bacon (I used 4 thick slices)
  • 2 Slices Naan Bread
  • 2 eggs

Instruction

  • Melt the olive oil and butter in a large skillet. Add the onion, salt and pepper it moderately, and cook on medium heat for about 15-20 minutes until softened and starting to turn brown.
  • While the onions are cooking, prepare the avocado. Remove the peel and the seed and mash the avocado on a plate; seasoning with lemon juice, salt, and pepper. Add additional seasonings of your choice if desired.
  • Once the onions are done, remove from skillet to a plate, and set aside. Add the bacon to the skillet and fry on medium heat until brown and just turning crisp; remove from the pan and let drain on paper towels.
  • Put the naan into a toaster or toaster oven and heat until just warm.
  • Turn up the heat to medium high and crack the two eggs into some of the bacon fat in the skillet (If you don't have much fat, add a bit of butter to the skillet). Cook the eggs until the white looks done and the edges start to crisp slightly. Using a spatula and a scooping motion or a large spoon, drizzle bacon fat over the egg yolk until it turns opaque; sprinkle with salt and pepper.
  • Arrange the dish in layers.
  • Naan on the plate
  • Avocado
  • Bacon
  • Onions
  • Egg
  • Serve with tomatoes on the side (optional)