1

Preheat the grill to a medium-high. Put the egg in a small saucepan, cover with cold water and bring to the boil. Turn the heat down slightly and cook over a gentle boil for 8 minutes until hard boiled. Drain and cool under cold running water. Peel the egg and roughly chop into a bowl.

2

Meanwhile, cook the bacon medallions under the grill for 1 ½ minutes on each side. Leave to cool and cut in half crossways.

3

Add the tomato and most of the chives to the bowl with the egg and mix them together. Season with salt and pepper.

4

Split the roll in half and spread with the mayonnaise. Top with the bacon and the egg mixture. Sprinkle with a few extra chives. Top with the second half of the roll, wrap in cling film and chill until ready to serve.