A hot chicken, cheese, and egg sandwich will be the most satisfying breakfast dish!

Summary

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:

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Instructions

1. Slice the mini baguettes lengthwise and remove the interior crumb to create boats.
2. 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.
3. Chop the cooked chicken, grate the cheese, then mix with salt, pepper, and chopped fresh parsley.
4. Spoon the filling evenly into each baguette boat.
5. Scramble the quail egg and mix it into the yogurt.
6. 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.
7. Bake for 15-20 minutes until the eggs are set. Garnish with remaining parsley and serve.

Enjoy your meal!