This room service menu classic is the perfect meal-for one. To keep it old school and serve with a side of chips and pickled gherkins.


  • 6 slices sour dough bread (or similar)

  • ½ avocado, mashed

  • 2 rashers of bacon

  • ¼ head of iceberg lettuce, shredded

  • 4 Tbsp whole egg mayonnaise

  • 1 tomato, thinly sliced

  • 2 free-range eggs

  • 1 free-range chicken breast, thinly sliced (or leftover roast chicken)

  • Sea salt and freshly cracked black pepper


  • 1.

    Heat ghee in a frying pan over medium heat

  • 2.

    Season the chicken breast with salt and pepper

  • 3.

    Cook the bacon until crisp, then cook the chicken just cooked and tinged golden, drain onto kitchen towel, reserve warm

  • 4.

    Add a little more ghee to the pan if you need and frying the eggs, flipping them over when almost cooked, then turn off the heat

  • 5.

    Toast the bread and reserve warm

  • 6.

    Spread all 6 slices of bread with avocado

  • 7.

    On the first slice place the bacon, egg and tomato

  • 8.

    Place the second slice of bread on top and top with the chicken, lettuce and mayo

  • 9.

    Place the last slice on top, press down to hold and slice in half

  • 10.

    Secure together with toothpicks or skewers if you need

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Posted by Philippa WightmanReport
Point 2 above should read "slice the grilled Chicken breast" not bread. The sourdough was drizzled with EVOO then griddled, not toasted & first 2 slices of each sandwich were spread with about 1 dessertspoon of the mayo/mustard/salt/pepper, not buttered. He also used Beefsteak tomatoes & the boiled eggs were just cooked - the yolks were still slightly soft in the centre.