Open Chicken And Egg Sandwich

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)
• 1/3 cup caesar salad dressing
• 1/3 cup parmesan cheese (shaved)
• 550 g frozen potato wedges (cooked to serve)

Recipe

• 1 cook wedges in accordance with package directions.
• 2 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.
• 3 cut each piece of chicken in half.
• 4 add remaining oil to the pan and pan fry eggs for 2-3 minutes or until cooked to your liking and remove from heat.
• 5 cut bread in half horizontally and cut each piece in half so you have a total of 4 equal portions and toast pieces.
• 6 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.