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.