Bring a large saucepan of salted water to the boil. Drop in the Tenderstem broccoli and blanch for 2 mins, until bright green and just tender. Drain and leave to cool. Then roughly chop, along with the chilli and then add to a large mixing bowl.

Now, for the eggs. You can either boil or fry them, frying lends to a more authentic taste while boiling them adds a creamier consistency. To fry the eggs, simply heat up a few tablespoons of oil in a frying pan and fry the eggs over a medium heat until slightly crispy but still with runny yolks, drain on a paper towel and leave to cool. Then add to the bowl with your broccoli. Or to boil the eggs, use the same pan for your broccoli, top up the water if needed and bring back to the boil. Drop in the eggs and simmer for 8 mins, then cool in iced water. Peel and separate the yolks from the whites, then add to the bowl with your broccoli.

In a small bowl, mix together the sriracha, oyster sauce, sugar, fish sauce and dark soy sauce and grate in the garlic.

Heat a small frying pan over a high heat. Once hot, add the sriracha, oyster sauce, sugar, fish sauce and dark soy sauce, then grate in the garlic clove. Let the sauce reduce for 1-2 mins until sticky, then pour it over the ingredients in the bowl.

Add the chicken, Thai basil and mayo to your eggs and broccoli, along with the sauce. Using a pizza cutter, smash everything together until evenly cut and combined. Serve on the sourdough.