Method

Boil the egg for 8 to 10 minutes, until it is hard boiled. Let it cool before peeling and slicing.

Heat a splash of oil in a frying pan until hot, fry the bacon until crisp, then set aside.

Add the chicken to the hot pan and fry until cooked through and golden (about 3-4 minutes on each side). Slice and set aside with the bacon.

Add the sliced tomatoes to the hot pan for 1-2 minutes to warm through and coat with any pan juices.

Meanwhile, lightly toast the bread. Mix the mayonnaise and mustard with some black pepper, then spread half over 2 slices of toast. Butter the remaining slices.

To assemble, put a slice of buttered toast on 2 plates, then top with half the chicken, then the avocado and the tomato slices. Add the mayo toast (mayo-side down), then spread with more mustard mayo. Add the rest of the chicken, the crispy bacon, egg and lettuce. Finish with the remaining toast, then cut in two. Skewer each half, if you like, and serve with skinny chips (optional).