1

Preheat the grill to 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 6 minutes until hard-boiled. Drain and cool under cold running water. Peel the egg and roughly chop in a bowl.

2

Meanwhile, cook the turkey rashers under the grill for 2 minutes 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.

4

Split the roll in half and spread with the mayonnaise. Top with the turkey rashers and 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.