Chicken and Egg Sandwich with Poché

Name: Chicken and Egg Sandwich with Poché
Yield: 2
Ingredients: 120 g of chicken breast without skin; 1 tomato, peeled and seeded; 1 tablespoon of lemon juice; 1/2 tablespoon of olive oil; 2 chopped almonds; 6 chopped raisins; 3 chopped escarole leaves; Salt to taste; 2 slices of bread, toasted; 2 poached eggs; Cayenne pepper (optional)

1
120 g of chicken breast without skin
2
1 tomato, peeled and seeded
3
1 tablespoon of lemon juice
4
1/2 tablespoon of olive oil
5
2 chopped almonds
6
6 chopped raisins
7
3 chopped escarole leaves
8
Salt to taste
9
2 slices of bread, toasted
10
2 poached eggs
11
Cayenne pepper (optional)

Ingredients

1
120 g of chicken breast without skin
2
1 tomato, peeled and seeded
3
1 tablespoon of lemon juice
4
1/2 tablespoon of olive oil
5
2 chopped almonds
6
6 chopped raisins
7
3 chopped escarole leaves
8
Salt to taste
9
2 slices of bread, toasted
10
2 poached eggs
11
Cayenne pepper (optional)

Directions

1
Brush the chicken with a little olive oil and grill both sides
2
Chop coarsely
3
In a bowl, mix the chicken, tomato, lemon juice, olive oil, almonds, raisins, and escarole
4
Season
5
Divide the prepared mixture into two equal parts
6
Place each half on top of each slice of bread
7
Add a poached egg on top
8
If desired, sprinkle with cayenne pepper
9
Serve 2 ways.