Chicken Run's Scrambled Eggs in Bread
4 servings
20 minutes
This dish is a true celebration of flavor, inspired by American cuisine with its focus on comfort and rich textures. The crispy Brioche bread with a honey hue serves as the base for a delicate baked egg, creating a harmony of airy softness and aromatic crust. The golden-brown chicken breast adds meaty richness, while the smoked suluguni cheese provides a subtle tanginess. Garnished with a mix of fresh salad leaves and generously drizzled with balsamic sauce, the dish acquires an exquisite acidity. The finishing touches of smoked paprika and green oil make the flavor more complex and memorable. It’s the perfect choice for breakfast that delights not only in taste but also in presentation aesthetics.
1
Fry the chicken breast in vegetable oil until golden brown and bake in the oven at 190-200°C for 3 minutes.
- Chicken breast: 80 g
- Vegetable oil: 20 ml
2
Take a piece of brioche honey bread 1.5 cm thick and cut a rectangular hole 5x7 cm in the center.
3
Grease the pan with vegetable oil and place the bread on it.
- Vegetable oil: 20 ml
- Brioche: 50 g
4
Break an egg into the hole of the bread and add salt.
- Chicken egg: 1 piece
5
Fry the bread with the egg for a minute, then sprinkle with grated suluguni cheese.
- Smoked Suluguni Cheese: 10 g
6
Place the toasted bread with egg in the oven for 3 minutes at 190-200°C.
7
Place the baked bread with egg on a plate and garnish the dish with a mixed salad.
- Mixed salad leaves: to taste
8
Cut the chicken breast into three pieces and place it on the mixed salad.
- Chicken breast: 80 g
9
Drizzle the dish with balsamic sauce.
- Balsamic sauce: to taste
10
Garnish the dish with smoked paprika and green oil.
- Smoked paprika: to taste
- Green oil: 1 teaspoon