Remove the crust from the 6 slices of bread, lightly toast them and set them aside.

Whisk 2 eggs and 1 tsp of milk with a sprinkle of salt and pepper. Pour into a lightly oiled, medium sized pan on medium-low heat and cover. Remove from heat as soon as the egg is cooked through the top.

Cut the chicken breast up into small, pea-sized pieces and add them to a bowl.

To the bowl add 2 tbsps of Tikka masala, salt, pepper, and chili powder to taste. Mix well.

Add 1 tsp of oil to a separate pan on medium heat and add the seasoned chicken. Cover until chicken is cooked. Add sliced cheese on top for the last 2 minutes so it can melt and then remove from heat.

Cut a few slices of tomato and cucumber.

Spread a layer of mayonnaise on each slice of toast, putting it on both sides of 2 of the pieces (these are your middle pieces).

Put 2 pieces of toast on top of the cooked egg and use a knife to trace and cut your egg to the right size.