Spinach & Smoked Chicken Breakfast Melt
A delicious and protein-packed breakfast featuring eggs, smoked chicken, spinach, and Persian feta, served with spiced tomato chutney on toasted sourdough. Perfect for a healthy and satisfying start to your day!
Equipment
- 1 Non-stick frying pan Medium size
- 1 Spatula For stirring eggs
- 1 Chopping board For shallots and chicken
- 1 Sharp knife For slicing ingredients
- 1 Toaster or broiler To crisp sourdough
Ingredients
- 400 g Egg Mix Beaten eggs
- 30 g Shallot Finely diced
- 80 g Smoked Chicken Breast Sliced thin
- 30 g Sun-dried Tomatoes Julienne cut
- 40 g Baby Spinach
- 20 g Persian Feta In fine herbs and oil
- 80 g Spiced Tomato Chutney
- 2 slices Sourdough Vienna Loaf
- 1 g Maldon Salt and Pepper Mix
- 10 ml Garlic Oil
Instructions
- Cut the shallots finely, slice the smoked chicken breast into thin strips, and julienne the sun-dried tomatoes.
- Heat a medium non-stick pan over medium heat, add garlic oil, and sauté the shallots until translucent.
- Add the smoked chicken and sun-dried tomatoes to the pan, sautéing quickly to release their flavors.
- Stir in the baby spinach and cook until it wilts.
- Pour the egg mix into the pan and cook over medium heat, stirring constantly to prevent burning.
- When the eggs start to set, sprinkle Persian feta on top and finish cooking under a salamander or broiler for a crisp top.
- Toast the sourdough slices to a golden brown.
- Place the cooked egg mixture onto the toasted sourdough slices.
- Serve with spiced tomato chutney on the side, season with Maldon salt and pepper mix, and enjoy immediately.
Notes
- Garnish with parsley or basil for freshness.
- For a creamier texture, add a splash of milk to the egg mix before cooking.
- Store leftovers in the fridge and reheat gently.
- Variations: Swap smoked chicken for mushrooms (veggie option) or add chili flakes for spice.
- Pair with fresh coffee, green tea, or a spinach smoothie for the best experience.