INGREDIENTS

8 Deen Halal Turkey Breakfast slices
8 mini naan flatbreads
6 large eggs
3 tablespoons whole milk
1 tablespoon unsalted butter
3 tablespoons maple syrup
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh chives, thinly sliced
Salt and pepper to taste

INSTRUCTIONS

Step 1
Lay the turkey breakfast slices in a single layer in a cold skillet, then set over medium heat. Cook, flipping once, until the they are cooked and crispy. Transfer to a paper towel-lined plate and cut or break each strip in half crosswise. Wipe the skillet clean of most of the grease from the bacon.

Step 2
While the bacon rests, place the mini naan breads onto the skillet over medium-low heat for 2–3 minutes per side, until warm and lightly toasted. Keep wrapped in a clean towel until ready to assemble so they stay warm.

Step 3
Crack the eggs into a medium bowl, and add the milk, salt and pepper, and whisk until combined. Melt the butter in the skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 20 seconds, then gently push and fold with a spatula until large, creamy curds form and the eggs are just set. Pull the pan off the heat while they still look slightly underdone — residual heat will finish the cooking.

Step 4
For the assembly, spoon the scrambled eggs onto each naan, evenly distributing across all 8 pieces. Add two bacon halves, and drizzle generously with the maple syrup. Garnish with chives, and serve immediately.

INGREDIENTS

For the salad:
8 slices Deen Halal Turkey Bacon, cut into ½ inch pieces
1 head romaine, coarsely chopped
4 hard-boiled eggs, peeled and quartered
1 avocado, cubed
6 oz. cherry tomatoes, halved
4 oz. crumbled blue cheese
3 tbs. finely chopped chives

For the dressing:
¼ cup extra virgin olive oil
3 tbs. red wine vinegar
1 tbs. Dijon mustard
1 small shallot, minced
Salt and pepper to taste

INSTRUCTIONS

Step 1
Cook bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to cool. Reserve 2 tablespoons of the rendered bacon fat.

Step 2
In a medium bowl, whisk together the oil, vinegar, mustard, shallot, and 2 tablespoons of reserved bacon fat. Season to taste with salt and pepper.

Step 3
Arrange lettuce in a large bowl or platter. Drizzle with about 2/3 of the dressing and toss to coat. Scatter bacon, eggs, avocado, tomatoes, and blue cheese over lettuce, then drizzle with remaining dressing. Season with salt and pepper, sprinkle with chives, and serve.