Open Chicken and Egg Sandwich

• 2 tablespoons vegetable oil (or olive oil)
• 4 chicken tenderloins (350 grams)
• 3 bacon (slices or rashers rind removed halved)
• 4 eggs
• 0.5 (225 g) Turkish bread (pide bread)
• 1 cos lettuce (baby thickly sliced)
• 13 cup caesar salad dressing
• 13 cup parmesan cheese (shaved)
• 550 g frozen potato wedges (cooked to serve)

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.

vegetable oil, chicken, bacon, eggs, turkish bread, cos lettuce, caesar salad dressing, parmesan cheese, potato wedges

Taken from www.food.com/recipe/open-chicken-and-egg-sandwich-449125 (may not work)