Which Came First? Chicken and Egg Sammies Deluxe
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 683
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 59
- Cholesterol
- 342
- Sodium
- 912
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.