Open Chicken & Egg Sandwich
Created by ImPat on November 26, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #16120
Ingredients
- 2 tablespoons oil (vegetable oil or olive oil)
- 350 grams chicken tenderloins
- 3 ounces sliced bacon (or rashers rind removed halved, 3 slices)
- 4 large eggs
- 112.5 grams pita bread (1/2 Turkish bread, one half of a 225 grams pita bread)
- 1 cos lettuce (baby thickly sliced)
- 1/3 cup salad dressing (caesar salad dressing, 1/3 cup)
- 1/3 cup parmesan cheese, shaved
- 550 grams potato (frozen potato wedges cooked to serve)
How to Make
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Step 1: Cook wedges in accordance with package directions.
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Step 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.
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Step 3: Cut each piece of chicken in half.
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Step 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.
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Step 5: Cut bread in half horizontally and cut each piece in half so you have a total of 4 equal portions and toast pieces.
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Step 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.