Super Easy Egg and Bacon Naan Pizzas cover

From the Cook

1/2

Super Easy Egg and Bacon Naan Pizzas

OnlineCook Verified

Ingredients

Warning0 allergens identified

Super Easy Egg and Bacon Naan Pizzas

1 tbsp unsalted butter

4 naan

4 strips bacon

1 tomatoes

4 chives

1 cup shredded mozzarella cheese(1 cup is about 4 oz.)

½ cup shredded cheddar cheese(1/2 cup is about 2 oz.)

4 eggs

1 avocado(large)

salt

black pepper

Instructions

Preheat oven to 425°F.

Line two large baking sheets with parchment paper. Set aside.

Line a large plate with paper towels. Set aside.

Place the butter in a microwave-safe bowl. Microwave on high until melted, 20-30 seconds.

Arrange the naan on one baking sheet, then brush the surface of each naan piece with melted butter.

Arrange the bacon strips on the other baking sheet.

Halve the tomato and remove and discard the seeds. Dice tomato into 1/4 inch pieces.

Finely mince the chives. Set aside.

Sprinkle an equal amount of shredded mozzarella and cheddar cheeses over each pizza.

Carefully crack one egg into the center of each pizza.

Bake the pizzas and bacon on the middle and upper-middle racks of oven until the cheese is golden, the eggs are fully cooked, and the bacon is browned and crisp, 14-16 minutes.

Check to see that bacon and pizzas are done. Remove from oven or add time as needed.

Transfer the cooked bacon to the paper-towel-lined dinner plate to drain.

Halve the avocado and remove and discard the pit. Cut the avocado into 1/4-inch thick slices. Carefully scoop out the slices with a spoon.

Arrange equal amounts of avocado slices and diced tomatoes on each pizza. With clean hands, crumble the bacon and sprinkle evenly over the pizzas, then sprinkle with minced chives. Season with salt and pepper, to taste, and serve immediately.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Crisp Bacon First for Maximum Texture 🥓
Cook bacon until deeply crispy before assembling your pizzas, then crumble it into bite-sized pieces to ensure even distribution and prevent soggy spots on the naan.
Toast Naan Before Topping 🍞
Lightly butter and toast the naan for 2-3 minutes before adding toppings to create a sturdy base that won't become soggy from the egg and avocado moisture.
Cook Eggs to Runny Yolk Perfection 🍳
Bake eggs at 375°F for 12-15 minutes until whites are set but yolks remain slightly soft, creating a creamy sauce that binds all ingredients together beautifully.
Layer Cheese Strategically for Melting 🧀
Use mozzarella as your base layer (melts evenly) and reserve cheddar for the top layer to maintain sharp flavor and visual appeal without over-browning.
Add Avocado After Cooking for Freshness 🥑
Slice and add avocado only after the naan pizza emerges from the oven to preserve its creamy texture and prevent oxidation from heat exposure.