Breakfast Hash with Softly Scrambled Eggs
2 tablespoons extra-virgin olive oil, divided
3 cups roughly sliced broccolini, (about 1 bunch)
2 pieces chopped Garlic Confit (page 000), optional
[1/2] teaspoon kosher salt
1 leftover cooked boneless, skinless chicken breast, cut into 1/2 inch cubes (or leftover Chicken Paillard)
4 large eggs
1 avocado, peeled and sliced, optional
In a large suaté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the broccolini and cook, stirring, until crisp-tender, about 3 minutes. Add the Garlic Confit, the salt, and the cubed chicken. Cook, stirring, until thoroughly heated through, about 2 minutes, then set aside on a plate.
Using a whisk or a blender, beat the eggs in a bowl until frothy. Then add 4 half eggshells of water (about 6 tablespoons) and beat until combined well. Set the mixture aside.
In the same pan over low heat, heat the remaining 1 tablespoon of olive oil. Pour the beaten eggs into the pan, stirring constantly, and gently cook until softly scrambled, about 5 minutes.
Spoon the hash on the plate and top with the scrambled eggs. Serve with avocado, Marinated Red Onions, and Gomasio, if desired.
Tips: Nature can provide you with a perfect tool. Whenever I’m making eggs, I find the ideal measurement is a half shell of water per egg to make them creamy.
If you are taking it for a lunch to-go, be sure to add my Marinated Red Onions.
If you don’t have leftover chicken, here’s what you do: sprinkle a pinch of kosher salt, freshly ground black pepper, hot paprika, and granulated garlic evenly over each chicken cutlet. In a sauté pan over medium high heat, add a bit of olive oil and cook the cutlets for 3 minutes a side.