Description
A warm, comforting Egg & Chicken Breakfast Sandwich featuring golden toasted bread, fluffy eggs, juicy chicken, and melted cheddar cheese. Perfect for busy mornings or lazy weekend brunches.
Ingredients
- Chicken breast: 1 small fillet (about 100g), cooked and sliced thin
- Eggs: 2 large
- Bread slices: 2, lightly toasted
- Butter: 1 tablespoon
- Mayonnaise: 1 teaspoon
- Cheddar cheese: 1 slice
- Salt and black pepper: to taste
- Lettuce leaves: 2
- Tomato slice: 1
- Olive oil: 1 teaspoon
Instructions
- Preheat Your Equipment: Heat a nonstick skillet over medium flame and lightly grease it with butter or oil.
- Combine Ingredients: Season chicken with salt and pepper, then cook it until golden on both sides, about 4 minutes per side. Set aside.
- Prepare Your Cooking Vessel: In the same pan, crack in the eggs, season, and cook to your preferred doneness—sunny-side-up or scrambled.
- Assemble the Dish: Toast the bread slices, then spread mayonnaise on one side. Layer lettuce, tomato, chicken, cheese, and the warm egg.
- Cook to Perfection: Return the assembled sandwich to the pan for 1–2 minutes per side to melt the cheese.
- Finishing Touches: Slice the sandwich diagonally for a café-style look.
- Serve and Enjoy: Serve warm with coffee or fresh juice.
Notes
- Let cooked chicken rest a minute before assembling to keep it juicy.
- Whisk eggs with a teaspoon of milk for fluffier texture.
- Toast the bread for structure and crunch.
- Wrap leftovers in foil and reheat in oven for 10 minutes at 350°F.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg
Keywords: egg sandwich, chicken breakfast, quick breakfast, easy brunch, high protein breakfast