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.

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.

Use the same pan and pour another tablespoon of olive oil. Fry the chicken breast and add 2 tablespoons soy sauce with low heat.

While waiting the chicken, let’s prepare the veggies.

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.

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.

Add the veggies into the plates. Now your simple chicken egg toast is ready to served. 🥖🍳🥓🥙🍽🧂