Open Chicken and Egg Sandwich

"This recipe from Recipe+ is one of those that you could serve for breakfast, brunch, lunch or dinner. Have not included time to cook wedges, that will depend on the packet you buy."
 
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photo by Sonya01 photo by Sonya01
photo by Sonya01
Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

  • 2 tablespoons vegetable oil (or olive oil)
  • 4 chicken tenderloins (350 grams)
  • 3 bacon (slices or rashers rind removed halved)
  • 4 eggs
  • 0.5 (225 g) Turkish bread (pide bread)
  • 1 cos lettuce (baby thickly sliced)
  • 13 cup caesar salad dressing
  • 13 cup parmesan cheese (shaved)
  • 550 g frozen potato wedges (cooked to serve)
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directions

  • Cook wedges in accordance with package directions.
  • Heat half the oil in a large frying pan over moderate heat and add chicken and bacon and cook and turn for 4 to 6 minutes or until chicken is cooked and then transfer to a heatproof plate.
  • Cut each piece of chicken in half.
  • Add remaining oil to the pan and pan fry eggs for 2-3 minutes or until cooked to your liking and remove from heat.
  • Cut bread in half horizontally and cut each piece in half so you have a total of 4 equal portions and toast pieces.
  • place toasted bread on serving plates and top with lettuce, drizzle with dressing and top with bacon, chicken and egg and then top with parmesan and serve sandwich with wedges.

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Reviews

  1. I made this for one. I did not have the lettuce and i used sweet potato fries. I was the most amazing lunch i have had in ages. The ingredients just gelled so well. I will be making it again thanks
     
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