This jazzy one‑pan wonder riffs on toasted bread, sautéed chicken, and a velvety egg—perfect for a late‑night solo set.
25minutes
220kcal / serving
2serves
Easydifficulty
no shops were harmed
Ingredients
2bread roll
1egg
150 grotisserie chicken, diced
1 tbspwater (for the egg)
to tastesalt
to tasteblack pepper
20gprotein
11gcarbs
11gfat
≈ 220 kcal each, estimated by a robot with a calculator
Method
Slice the bread rolls into 1 cm thick slabs and set aside.
Heat a skillet over medium heat, add a drizzle of water, then crack the egg and scramble quickly, seasoning with salt and pepper; remove and keep warm.
In the same skillet, add the diced chicken, seasoning lightly, and fry until golden and heated through.
Return the scrambled egg to the pan, nestle the bread slabs on top, and press gently so the egg seeps into the toast’s pores.
Cook 2–3 minutes per side until the bread is crisp and the egg is set, then serve the toasted “jazz plates” hot.
Press the bread down with a spatula while it cooks – the surface tension creates that perfect, buttery‑crunch finish without any butter.
Serve alongside Play a smooth saxophone solo and sway like you’re in a smoky 1950s club.