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Ingredients
- 1 vine tomato
- 0.25 cucumber
- a few leaves of iceberg lettuce
- 2 eggs
- 300 g chicken breast
- 1 tbsp sunflower oil
- 8 slices of bacon
- 4 tbsp mayonnaise
- 1 tbsp mustard
- 6 slices of toast bread
- 1 pinch of salt
- 1 pinch of ground pepper
Method
- 1Wash the tomato, cucumber, and lettuce. Slice the tomato and cucumber, and cut the lettuce into strips.
- 2Hard-boil the eggs in boiling water for approx. 10 minutes, cool under cold water, peel, and slice.
- 3Season the chicken breast fillets with salt and sear them in a pan with hot sunflower oil until golden brown on both sides (approx. 2-3 minutes per side). Let them cook through for approx. 6 minutes over medium heat, then season with pepper and slice thinly.
- 4Fry the bacon in a pan without additional fat until crispy, then drain on kitchen paper.
- 5Stir the mayonnaise and mustard until smooth. Toast the bread slices until golden brown in a toaster or a grill pan.
- 6Spread four toast slices with the mayo-mustard mixture. Top with lettuce, tomatoes, cucumbers, chicken, egg, and bacon. Stack two topped slices on top of each other and finish with a third toast slice. Secure with wooden skewers and halve diagonally.
