A hot chicken, cheese, and egg sandwich will be the most satisfying breakfast dish!
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Baguette (mini) – 250 g (or 2 pcs.)
- Chicken breast – 160 g
- Chicken eggs (medium-sized) – 2 pcs.
- Quail egg – 1 pc.
- Cheese – 130 g
- Shallots – 25 g
- Carrots – 20 g
- Yogurt (from 2%) – 70 ml
- Fresh parsley – 15 g
- Small tomato – 1 pc. (for decoration)
- Salt to taste
- Ground black pepper – to taste
- Provencal herbs (optional)
How to make hot boat sandwiches:
Print Recipe
Pin Recipe Instructions
- Slice the mini baguettes lengthwise and remove the interior crumb to create boats.
- Cut the chicken breast into cubes and dice the carrots and shallots. Fry them together over medium-high heat for 8-10 minutes until the chicken is cooked through.
- Chop the cooked chicken, grate the cheese, then mix with salt, pepper, and chopped fresh parsley.
- Spoon the filling evenly into each baguette boat.
- Scramble the quail egg and mix it into the yogurt.
- Preheat the oven to 180°C (350°F). Pour the yogurt mixture over the sandwiches, crack a chicken egg on top of each sandwich, and sprinkle with Provencal herbs. Arrange tomato slices on the sides for decoration.
- Bake for 15-20 minutes until the eggs are set. Garnish with remaining parsley and serve.
Enjoy your meal!
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