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open chicken bacon and poached egg sandwich

Anna's open chicken bacon and poached egg sandwich

7
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy

Ingredients

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Whole grain mustard

1 tsp, honey variety

Skinless chicken breast

1 medium, (200g), halved horizontally

Shortcut bacon

90 g, (buy 4 x 25g slices), fat trimmed

Egg(s)

2 medium, (see tip)

Vinegar

½ tsp

White sourdough bread

2 slice(s), (2 x 40g slices), toasted

Garlic

½ clove(s)

Rocket

1 cup(s), (30g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine yoghurt and mustard in a small bowl. Set aside.
  2. Lightly spray a large non-stick chargrill pan with oil and heat over medium heat. Cook chicken and bacon for 5 minutes each side or until golden and cooked through.
  3. Meanwhile, to poach eggs, fill a medium deep-frying pan three-quarters with water, add vinegar and bring to the boil, reduce to a simmer. Carefully break 1 egg into a cup, then slide into simmering water. Repeat with remaining egg. Poach eggs gently for 1–2 minutes, or until egg whites are set and yolks are still soft. Cook a minute or two longer if you like your yolk firm.
  4. Rub toast with cut side of garlic clove. Place toast onto serving plates. Top each slice with rocket, chicken, bacon and egg. Drizzle with dressing and season with salt and pepper to serve.