Open Chicken and Egg Sandwich

Elevate your sandwich game with this hearty and satisfying Open Chicken and Egg Sandwich, a perfect combination of bold flavors and textures! Tender, juicy chicken breast or thigh is seasoned to perfection and seared until golden, then paired with a luscious sunny-side-up egg for a dreamy duo. Nestled atop a slice of toasted sourdough bread, this open-faced creation is layered with zesty lemon-infused mayo, fresh greens, and ripe tomato slices for a burst of freshness in every bite. Optional parmesan cheese adds a savory twist, making it irresistibly crave-worthy. Ready in just 30 minutes, this quick and easy recipe is perfect for a protein-packed breakfast, brunch, or light dinner. Discover how to turn simple ingredients into a gourmet experience today!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 1

Ingredients

• 1 piece bone-in, skin-on chicken breast or thigh
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 piece large egg
• 1 piece sourdough bread slice
• 0.5 cup mixed greens or arugula
• 2 slices tomato, sliced
• 1 tablespoon mayonnaise
• 0.5 teaspoon lemon juice
• 1 teaspoon parmesan cheese (optional)

Directions

Step 1

Season the chicken breast or thigh with salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5–7 minutes per side or until golden and cooked through (internal temperature should be 165°F/74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing into thin strips.

Step 3

In the same skillet, add another tablespoon of olive oil and crack the egg into the pan. Cook sunny side up for about 3–4 minutes until the whites are set but the yolk remains runny. Remove and set aside.

Step 4

Lightly toast the sourdough bread until golden and crisp.

Step 5

In a small bowl, mix mayonnaise with lemon juice for a zesty spread.

Step 6

Spread the lemon mayo evenly over the toasted bread slice. Layer the mixed greens or arugula on top, followed by the sliced tomato.

Step 7

Add the sliced chicken on top of the bread and vegetables. Place the cooked egg over the chicken.

Step 8

Optional: Sprinkle grated parmesan cheese on top for added flavor.

Step 9

Garnish with a pinch of black pepper or extra greens if desired, and serve immediately. Enjoy your Open Chicken and Egg Sandwich!

Nutrition Facts

Serving size	306.6 grams (306.6g)

Amount per serving	% Daily Value*
Calories	753

Total Fat 63.20g	81%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 2.70g
Cholesterol 320mg	107%
Sodium 1434mg	62%
Total Carbohydrate 6.50g	2%
Dietary Fiber 1.00g	4%
Total Sugars 1.50g
Protein 39.20g	78%

Vitamin D 52IU	260%
Calcium 94mg	7%
Iron 3mg	17%
Potassium 558mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.7%

Protein: 20.9%

Carbs: 3.5%