Description
Enjoy a hearty and delicious Egg Chicken Breakfast Sandwich featuring tender pan-cooked chicken breasts, perfectly fried eggs, melted cheddar cheese, and fresh avocado on toasted English muffins. This high-protein American breakfast favorite is packed with flavor and perfect for a satisfying morning meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, pounded to ½-inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 1 tablespoon olive oil
Eggs and Cheese
- 2 large eggs
- 2 slices cheddar cheese
- 1 tablespoon butter
Sandwich and Toppings
- 2 English muffins, split and toasted
- 1 tablespoon mayonnaise
- ½ avocado, sliced
- 1 handful baby spinach or arugula
Instructions
- Season the Chicken: Sprinkle the chicken breasts evenly with salt, black pepper, and paprika to enhance flavor.
- Cook the Chicken: Heat the olive oil in a skillet over medium heat. Place the seasoned chicken breasts in the skillet and cook for 4–5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
- Cook the Eggs: In the same skillet, melt the butter over medium heat. Crack in the eggs and cook to your preference—fried sunny side up or over-easy works best for this sandwich.
- Toast the Muffins: While cooking the eggs, toast the English muffins until they are golden and slightly crispy.
- Assemble the Sandwiches: Spread mayonnaise on the bottom half of each toasted English muffin. Layer baby spinach or arugula, the cooked chicken breast, fried egg, cheddar cheese slice, and avocado slices on top.
- Serve: Place the top half of the English muffin over the layered ingredients and serve the sandwich warm for the best experience.
Notes
- For a spicy kick, add a dash of hot sauce or spread sriracha mayo on the muffins.
- You can substitute grilled chicken or leftover roasted chicken to reduce cooking time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
