Chicken & Egg Club Sandwich

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From Recipe+ August'16."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (385.3 g)
  • Calories 488
  • Total Fat - 15.1 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 308.1 mg
  • Sodium - 593.9 mg
  • Total Carbohydrate - 61.3 g
  • Dietary Fiber - 7.1 g
  • Sugars - 7.5 g
  • Protein - 27.2 g
  • Calcium - 302.1 mg
  • Iron - 6.6 mg
  • Vitamin C - 34.6 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 220C/200 C fan forced.

Step 2

Line an oven tray with baking paper and place chips/fries on prepared tray and bake for 25 minutes or until golden.

Step 3

Meanwhile place eggs in a small saucepan and cover with cold water and bring to the boil, stirring (this helps to centre the yolks) and boil for 6 minutes and drain, cool slightly and then peel

Step 4

Place in a bowl and mash until almost smooth and add mayonnaise and mix well to combine.

Step 5

Heat a frying pan over moderately high heat and add the bacon, cook for 3 minutes each side or until crisp and the drain on paper towel.

Step 6

Place 4 slices of toast on a clean work surface and top each with avocado, then chicken and lettuce.

Step 7

Spread another piece of toast with egg mixture and place on top of the first slice and then top with tomato and bacon.

Step 8

Top with remaining toast and cut in half and serve the sandwiches with chips/fries.

Tips & Variations


No special items needed.

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