Open Chicken and Egg Sandwich – a delicious recipe with vegetable oil, chicken, bacon, eggs, Turkish bread, cos lettuce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
926
kcal
Calories
55
g
Fat
26
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons vegetable oil (or olive oil), 4 chicken tenderloins (350 grams), 3 bacon (slices or rashers rind removed halved), 4 eggs, and more.
Yes, Open Chicken and Egg Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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