Breakfast should be a hearty meal when cruising. Particularly if the weather is not cooperative for much more than snacking until dinner on the hook.
1 Tbsp butter
1 thinly sliced onion (stretch the portions by adding more onions or any other wilted veggies you like)
1 tsp sugar or splenda
leftover chicken pulled from the bones and cut into bite sized pieces
eggs
This works best with a teflon frying pan with a copper clad bottom. Drop the butter on to the hot skillet and get ready to saute the onions. Stirring occasionally, the onions will begin to make water. At this point as the sugar or splenda to caramelize the onions. Next add the chicken pieces and stir just enough to warm the chicken. Portion out onto plates then crack the eggs onto the buttery hot skillet. Over easy please. Season to taste and slide the “before” onto the “after”
Which came first? the chicken or the egg?