Savory Herb Chicken And Poached Egg Toast Recipe

British cuisine · 336 calories

About this recipe

Start your day with a satisfying British breakfast featuring savory herb chicken, poached eggs, and sourdough toast. This dish combines tender chicken breast seasoned with fresh thyme and parsley, perfectly poached eggs with runny yolks, and crisp, golden sourdough toast. The flavors balance beautifully, with the brightness of lemon juice complementing the richness of butter and olive oil. Packed with 38g of protein, this meal supports muscle recovery and keeps you energized for hours. It's a simple yet elegant breakfast that’s perfect for weekdays or special mornings.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • NaN Large English Brown Eggs
  • - Hovis Medium Wholemeal Bread
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • - Schwartz Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • - Sussex Wholefoods Organic Deodorised Cocoa Butter
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Season the chicken breast with salt, black pepper, and finely chopped fresh parsley and thyme.
  2. 2. Heat olive oil in a skillet over medium heat and add minced garlic; sauté until fragrant.
  3. 3. Add the chicken breast to the skillet and cook for 6-7 minutes per side until golden brown and fully cooked.
  4. 4. While the chicken cooks, bring a pot of water to a gentle simmer and add a splash of vinegar for poaching the eggs.
  5. 5. Crack each egg into a small bowl and gently slide them into the simmering water; cook for 3-4 minutes until whites are set but yolks remain runny.
  6. 6. Toast the sourdough slices in a toaster or on a grill pan until crisp and golden brown.
  7. 7. Spread a thin layer of butter over the toasted bread for added flavor.
  8. 8. Slice the cooked chicken breast into thin strips and layer it over the sourdough toast.
  9. 9. Carefully lift the poached eggs from the water using a slotted spoon and place one egg on each slice of toast.
  10. 10. Drizzle with fresh lemon juice and sprinkle with additional parsley for garnish.