Ingredients
- 2bread roll
- 1egg
- 150 grotisserie chicken, shredded
- to tastesalt
- to tasteblack pepper
20gprotein
11gcarbs
11gfat
≈ 220 kcal each, give or take a vibe
Method
- Preheat the oven to 190 °C (375 °F).
- Split each bread roll horizontally and hollow out a shallow well in the center without breaking the crust.
- Mix the shredded chicken with a pinch of salt and pepper, then spoon it into the wells, pressing lightly to pack.
- Crack an egg into each well atop the chicken, ensuring the yolk stays whole.
- Place the stuffed rolls on a baking sheet and bake 12–15 minutes, or until the egg white is set and the yolk is just runny.
- If you like extra crunch, switch to broil for the last 2 minutes, watching closely.
- Remove, let cool 1 minute, then slice and serve with a triumphant pirate grin.
For an extra‑golden top, brush the exposed crust with a whisper of water before baking – it gives a glossy finish without added fat.
Best enjoyed with Don a tricorn hat, hoist a bottle of grog, and recount tales of the high seas while you eat.
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