Cooking with Coles: Three easy recipes to take your bread from basic to brilliant this World Bread Day

Forget the basic sandwich, with celebrity cook Courtney Roulston showing how a few everyday ingredients can turn a loaf of bread into something worth getting excited about.

Joining Sunrise for Cooking with Coles on World Bread Day, Roulston is making a classic club sandwich, ham and cheese baked eggs in a hole, and a Japanese-inspired fruit sando, with Coles also using the occasion to highlight its fundraising campaign for childhood cancer charity Redkite.

Step 1. Pre heat the oven to 180 degrees C. Place the chicken tenders on a lined tray and bake for 18-20 minutes or until golden.

Step 2. Heat the oil a frying pan over a medium heat and cook the bacon for 2 minutes each side, or until starting to crisp on the edges. Remove the bacon from the pan and break in the eggs. Cook the eggs for 1-2 minutes each side, or until cooked to your liking.

Step 3. Place the bread in the toaster and cook until light brown. Spread the butter onto one side of then top 2 slices with a little mayonnaise then layer on the lettuce, tomato and bacon. Season lightly with salt and pepper.

Step 4. Place the middle piece of toast on top of the lettuce and tomato then spread with remaining mayonnaise. Add on the chicken tenders and the fried egg then top with the remaining piece of toast. Carefully slice into 4 triangles then spike with a small skewer to hold in place. Serve with Pickles or crisps on the side.

Step 1.Pre heat the oven to 180 degrees C. Place 2 slices of bread onto a lined baking tray. Use the bottom of a cup to push down a hole in the middle of the bread then spread butter all around the edges of the bread.

Step 2. Place the ham into the middle of the hole then break the eggs on top. Sprinkle the edges with cheese then crack over a little pepper.

Step 3. Place in the oven and bake for 10 minutes, or until the edges are crispy with cheese and the egg is set.

Step 4. Remove from the oven then scatter with chives and a sprinkle of salt before serving.

Step 2. Spread the pistachio paste onto the 4 pieces of bread in an even layer. Divide the cream into 2 portions and spread 1 portion onto 2 pieces of bread on top of the pistachio paste.

Step 3. Place the 5 strawberries on top of the cream layer, arranging 3 of them in a line diagonally on the bread, with the other 2 forming a cross shape. Scatter with blueberries then top with remaining cream and carefully spread on top of the strawberries and blueberries to cover. Top with the remaining bread to from a sandwich.

Step 4. Carefully wrap the sandwiches then place in the fridge for 30 minutes to set. Remove once set and trim off the crusts. Slice in half through the berries to reveal the mosaic fruit design before serving.