| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings | Serves |
Ingredients
- 500 grams Chicken Mince
- 3/4 cup Fresh Breadcrumbs
- 1 Egg lightly beaten
- 1/4 cup Parmesan finely grated
- 2 tablespoons Chives chopped
- 1 clove Garlic Cloves crushed
- 8 rashers Streaky Bacon
- 1/2 Turkish Pide Loaf cut into 8 slices
- 1/3 cup Extra Virgin Olive Oil
- 4 Eggs Extra
- 2 leaves Cos Lettuce, Baby separated
- 1/3 cup Caesar Salad Dressing
- 1/2 cup Shaved Parmesan
- Chives to serve
Ingredients
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Instructions
- Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- Combine mince, breadcrumbs, beaten egg, grated parmesan, chives and garlic in a large bowl. Season with salt and pepper. Using damp hands, shape into 8 rissoles. Wrap a bacon rasher around each rissole.
- Brush both sides of bread slices with half of the oil.
- Heat remaining oil in a large frying pan over medium-high heat. Cook rissoles, in batches, for 2 minutes each side or until browned. Transfer to prepared tray. Bake for 10 minutes, adding bread in the last 3 minutes of cooking.
- Meanwhile, cook extra eggs in a small saucepan of boiling water for 4 minutes, for a soft yolk, or until cooked to your liking. Drain. Peel under cold running water. Cut in half.
- Cut toasted bread into large pieces. Arrange lettuce, rissoles, egg and bread on a large serving platter. Drizzle with dressing. Serve sprinkled with shaved parmesan and extra chives.
Recipe Notes
Credit : Taste.com.au
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