- 100g poached chicken
- 3 rashers streaky bacon
- 2 slices sourdough
- 2 sprigs tarragon
- 50ml olive oil
- 200ml rapeseed oil
- 2 egg yolks
- 1 lemon
- 1 clove garlic, crushed
Firstly make the aioli. It will make more than you need but it’s great to have in the fridge.
Prepare a bowl of boiling water and a bowl of ice-cold water. Place the tarragon in the boiling water for 2 minutes, then remove with tongs and pop straight into the cold water. Dry the tarragon and blitz with 100ml olive oil until smooth. Mix with the rest of the oil in a jug.
In another bowl whisk the egg yolks with the lemon juice and garlic. With a whisk in one hand and the oil in the other, slowly add the oil to the egg mixture, whisking constantly. As the mixture gets thicker you can add it more quickly, but don’t get too cocky otherwise it will curdle! Season to taste.
Add the bacon to a cold frying pan and place on a medium-low heat. Fry slowly until nice and crispy.
Mix the chicken with a couple dollops of the mayo, season to taste.
Spread some mayo on each piece of bread, top with the chicken and the bacon. What a glorious lunch.