4 slices of form chicken breast
1/4 cup (50g) unsalted butter, softened
4 large eggs
To taste: chopped fresh basil, salt, and black pepper
150g cherry tomatoes, halved
Accessory: 6cm cookie cutter
4 slices of form chicken breast
1/4 cup (50g) unsalted butter, softened
4 large eggs
To taste: chopped fresh basil, salt, and black pepper
150g cherry tomatoes, halved
Accessory: 6cm cookie cutter
With the cookie cutter, remove the center from each chicken breast slice
In a non-stick skillet, melt the butter and cook the chicken slices for two minutes on each side
Set aside
Gently place one egg over each chicken breast slice, leaving the yolk in the center
Season with salt and pepper to taste
Fry the egg over medium heat for three minutes
The whites should be set, and the yolks still slightly runny
To serve, place the chicken breast slices with eggs on individual plates, arrange the cherry tomatoes, and sprinkle with chopped basil.
