Chicken and Egg Poché Sandwich

Name: Chicken and Egg Poché Sandwich
Total time: 30 min
Yield: 2
Ingredients: 1 pound boneless, skinless chicken breast (135 g); 1 tablespoon olive oil; 1 tomato, seeded and chopped; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped walnuts; 6 currants; 3 sprigs of fresh parsley, chopped; 2 slices of toasted bread; Salt to taste; FOR THE POCHÉ EGGS; 2 tablespoons apple cider vinegar; 2 eggs; Salt and pepper to taste

1
1 pound boneless, skinless chicken breast (135 g)
2
1 tablespoon olive oil
3
1 tomato, seeded and chopped
4
1 tablespoon freshly squeezed lemon juice
5
2 tablespoons chopped walnuts
6
6 currants
7
3 sprigs of fresh parsley, chopped
8
2 slices of toasted bread
9
Salt to taste
10
FOR THE POCHÉ EGGS
11
2 tablespoons apple cider vinegar
12
2 eggs
13
Salt and pepper to taste

Ingredients

1
1 pound boneless, skinless chicken breast (135 g)
2
1 tablespoon olive oil
3
1 tomato, seeded and chopped
4
1 tablespoon freshly squeezed lemon juice
5
2 tablespoons chopped walnuts
6
6 currants
7
3 sprigs of fresh parsley, chopped
8
2 slices of toasted bread
9
Salt to taste
10
FOR THE POCHÉ EGGS
11
2 tablespoons apple cider vinegar
12
2 eggs
13
Salt and pepper to taste

Directions

1
Brush the chicken with half the olive oil and grill on both sides
2
Coarsely chop
3
In a bowl, mix together the chicken, tomato, lemon juice, remaining olive oil, walnuts, currants, and parsley
4
Season to taste, divide the mixture, and place it on top of the toasted bread slices. Reserve
5
PREPARE THE POCHÉ EGGS: Bring a small saucepan with water to a simmer
6
Add the vinegar and salt
7
When the eggs start to form curds (before boiling), crack 1 egg into a ramekin and gently pour it onto the water
8
Wait for it to rise, then remove with a slotted spoon, place on top of the chicken mixture, and sprinkle with pepper
9
Repeat the same process with the other egg
10
Serve immediately
11
251 calories per serving