Chicken paprika with egg sandwich

I love this sandwich
It is quick, easy, and delicious!

We eat it for dinner
but you could eat it for any meal you choose
It cooks up fast
and I can taste it in my mouth right now!
Seriously good stuff!
If you want to lighten it up even more
use less cheese
and just use the egg whites
You can make this for one person
or for 8
It is easy to make as many or as few as you want! 
Ingredients per sandwich: (I usually make 6 sandwiches)
  • 1 small chicken breast, pounded thin. For my 6 sandwiches, I take 2 very LARGE chicken breasts, cut them into 3 pieces and pound them. You want the chicken about the size of the English muffin
  • 1 English muffin
  • 2 eggs
  • splash of milk
  • Shredded cheese (as much or little as you like)
  • Smoked Paprika (or 1/2 paprika, 1/2 cumin, if you can’t find smoked paprika)
  • Salt
  • Olive Oil
Heat a saute pan with a small amount of Olive Oil. Sprinkle the chicken breasts with salt and then sprinkle generously with the smoked paprika (or paprika/cumin). Place the chicken breast in the saute pan and cook, flipping once, until cooked thoroughly, which shouldn’t be too long and depends on how thick your chicken breast is – probably 5-10 minutes total. While chicken is cooking, whisk your eggs together with a splash of milk and cook in another saute pan until your scrambled eggs are cooked and set. Toast your English Muffin.
Assemble – Take your toasted English muffin and top it with your cooked chicken breast, then top that with your scrambled eggs. Top the eggs with as much cheese as you desire. Place under your broiler until cheese is melted – usually 2 minutes. Once melted, top it with the other half of your English muffin and ENJOY!

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