Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 3 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
3
- 3 rashers shortcut bacon, diced
- 6 brussel sprouts, thinly sliced
- 120grams poached chicken, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 100grams sourdough bread, torn
- 1/3 cup whole egg garlic aioli
- 3 free range eggs
- 2 small gem lettuce combo, leaves separated
Method
Step 1 of 4
Preheat oven to 220°C. Line a baking tray with baking paper.
Step 2 of 4
Toss bread, bacon and oil together in a bowl to combine. Transfer to tray and bake for 12 minutes or until crisp and golden. Set aside to cool.
Step 3 of 4
Meanwhile, bring a large saucepan of water to the boil. Add eggs and cook for 7 minutes. Remove eggs using a slotted spoon and cool in a bowl of cold water. Add sprouts to same pan and blanch for 30 seconds. Drain and refresh in cold water. Peel eggs and slice.
Step 4 of 4
Combine aioli and lemon juice together and season. Layer lettuce, sprouts, egg, chicken, bacon and bread into 3 jars, adding dressing as you go. Secure with lids and refrigerate until ready to serve.
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