Name: Open chicken and egg sandwich
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 4 chicken tenderloins; 3 bacon rashers, rind removed, halved; 4 eggs; 1/2 turkish pide bread; 1 baby cos lettuce, thickly sliced; 1/3 cup bought caesar dressing; 1/3 cup shaved parmesan; 550 gram packet frozen potato wedges, cooked to serve

Open chicken and egg sandwich

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Serves 4

Prep

15M

Cook

Total

23M

Ingredients

2 tablespoon vegetable or olive oil

4 chicken tenderloins

3 bacon rashers, rind removed, halved

4 eggs

1/2 turkish pide bread

1 baby cos lettuce, thickly sliced

1/3 cup bought caesar dressing

1/3 cup shaved parmesan

550 gram packet frozen potato wedges, cooked to serve

Method

1.Heat half the oil in a large frying pan over moderate heat. Add chicken and bacon; cook and turn for 4-5 minutes or until chicken is cooked. Transfer to a heatproof plate. Cut each piece of chicken in half.

2.Add remaining oil to pan. Pan-fry eggs for 2-3 minutes or until cooked to your liking. Remove from heat.

3.Cut bread in half horizontally. Cut each piece in half to total 4 equal portions. Toast. Place toasted bread on serving Plates. Top with lettuce; drizzle with dressing. Top with bacon, chicken and egg. Top with parmesan. Serve sandwich with wedges.

You can use prawns or smoked salmon instead of chicken.
Note

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