Egg & bacon roll

Instructions

1. Preheat the grill to a medium-high. Put the egg in a small saucepan, cover with cold water and bring to the boil. Turn the heat down slightly and cook over a gentle boil for 8 minutes until hard boiled. Drain and cool under cold running water. Peel the egg and roughly chop into a bowl.
2. Meanwhile, cook the bacon medallions under the grill for 1 ½ minutes on each side. Leave to cool and cut in half crossways.
3. Add the tomato and most of the chives to the bowl with the egg and mix them together. Season with salt and pepper.
4. Split the roll in half and spread with the mayonnaise. Top with the bacon and the egg mixture. Sprinkle with a few extra chives. Top with the second half of the roll, wrap in cling film and chill until ready to serve.