Which Came First? Chicken and Egg Sammies Deluxe

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds chicken breast cutlets
  • 2 teaspoons smoked paprika
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 large eggs
  • 2 tablespoons milk or half-and-half, whichever you keep on hand for coffee
  • 2 roasted red peppers, pat dry and chopped
  • A handful of flat-leaf parsley, chopped
  • 4 crusty rolls, split
  • 4 slices smoked Gouda
  • 2 cups chopped watercress (1 bunch)
Directions
  • Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.

  • Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.

  • To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.


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