Food Network UK

The reggie deluxe

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Recipe by Guy Fieri

Ingredients

  • 1 creamtop buttermilk scone
  • 90g boneless fried chicken breast
  • 90ml sausage gravy
  • 1 1/2 rashers of thick cut bacon, cooked until crisp
  • 1 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice cheddar cheese
  • 1 fried egg
  • Pinch fine Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced or Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped chives

Use imperial measurements

Method

How to make The reggie deluxe

1) Break the scone into two halves to begin building the sandwich. Put the bottom of the scone on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese.

2) Top with the fried egg and cover with the other half of the scone. Dress the plate with chives and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.