Preheat oven to 400 F.

Place bacon on a sheet pan and bake for 15 – 20 minutes until crisp. Remove from oven and set bacon on a paper towel lined plate. Set aside.

In the meantime prepare the vinaigrette. In a small bowl, combine olive oil, vinegar, honey, water, dijon mustard, salt and pepper. Whisk until fully combined. Set aside.

Using a grill pan, or non-stick skillet, over medium heat, toast the naan.

Toss the greens with the vinaigrette and prepare to create the dish.

In a skillet over medium-high heat, melt 2 Tbsp. butter.

Crack eggs into skillet and season with salt and pepper.

Cover pan and cook until eggs are crispy and yolk is still soft.

Build the flatbread: Begin with your grilled naan, adding a nice smear of hummus, next – a hefty handful of dressed greens, a couple slices of bacon topped with a crispy fried egg, salt and pepper, a small drizzle of vinaigrette and Parmesan shavings.

Serve warm.