• 2 tbsp vegetable or olive oil
  • 4 chicken tenderloins
  • 3 bacon rashers, rind removed, halved
  • 4 eggs
  • ½ turkish pide bread
  • 1 baby cos lettuce, thickly sliced
  • 1/3 cup bought caesar dressing
  • 1/3 cup shaved parmesan
  • 550 g packet frozen potato wedges, cooked to serve


  • 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.

Source- and-egg- sandwich-8904

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