Chicken Egg Toast with Fried Veggies
Quick, easy, & delicious breakfast for any day! Thank you Mom’s Bakery (Bandung) for the delicious plain sourdough!
Chicken Egg Toast with Fried Veggies
Quick, easy, & delicious breakfast for any day! Thank you Mom’s Bakery (Bandung) for the delicious plain sourdough!
Cooking Instructions
- 1
Fry the sourdough for awhile (I use much olive oil for this because I like the taste!) till it heated. Then move it to the plate you’ve prepared.
- 2
Heat the olive oil in a large (and preferably non-stick) sauté pan over medium heat. Once the pan is fully heated, carefully pour in the egg, add a pinch of himalayan salt and let it cook until the whites are completely set but the yolks are still soft. Remove immediately and serve for sunny-side-up eggs. Then add it above the sourdough.
- 3
Use the same pan and pour another tablespoon of olive oil. Fry the chicken breast and add 2 tablespoons soy sauce with low heat.
- 4
While waiting the chicken, let’s prepare the veggies.
- 5
After the chicken is cooked, move the chicken and use the oil for cooking the veggies. You can cook the cherry tomatoes too but I sometimes prefer not.
- 6
You can chop all the veggies and easily boil all of it for 3 minutes (sweet corn, paprika, and mustard green) or just fry it gently with olive oil for 2 minutes on heated oil. No salt. Put garlic cloves first (fried) if you like it. And of course green onion in the end.
- 7
Add the veggies into the plates. Now your simple chicken egg toast is ready to served. 🥖🍳🥓🥙🍽🧂
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