Classic Club Sandwich

Season the chicken breast fillet with salt and pepper. In a pan with hot vegetable oil, fry from both sides over medium heat for approx. 2 minutes until golden brown. At the same time, fry the bacon in the same pan until crispy. Remove both from the pan and set aside.

In a second pan, toast the bread slices without fat until golden brown on both sides.

Crack the egg into the pan with the remaining frying fat, salt it, and fry over low heat for approx. 4 minutes. Pepper it, carefully flip the egg, and fry for 1 minute on the other side. Remove from the pan.