Ingredients for 4 servings:
1 walnut large piece of ginger
550 g chicken breast fillet
chili powder
1 clove of garlic
2 tablespoons sunflower oil
4 eggs
8 slices of bacon, 75g
4 tablespoons mayonnaise
Tabasco
4 dried tomatoes in oil (from the jar), approx. 25g
8 slices of sandwich toast
chervil leaves for sprinkling
salt
pepper
Also:
A few lettuce leaves to garnish.
Preparation:
1. Peel ginger, chop coarsely and press through garlic press. Rub chicken with chili, ginger, salt and pepper. Allow everything to infuse for at least 1 hour.
2. Peel garlic and cut in half. Rub pan with a clove of garlic. Heat oil in skillet and fry chicken breasts in it on all sides over medium heat for about 20 minutes.
3. Boil eggs in water for about 10 minutes, rinse with cold water, peel and cut into slices. Fry bacon without fat in pan until crisp.
4. Mix mayonnaise with Tabasco. Drain tomatoes, dice finely. Wash lettuce, pat dry. Cut chicken into slices.
5. Spread mayonnaise on toast, 4 slices of toast with chicken slices, egg slices. Bacon and lettuce. Sprinkle with diced tomatoes and chervil leaves. Cover with remaining slices of toast and slice diagonally.
Preparation time approx. 60 minutes (plus waiting time).
Nutritional information per serving:
Calories: 690
Joule: 2888
Protein: 38,5 g
Fat: 36,6 g
Carbohydrates: 53 g
(FoodCentrale by ddp images)
