HÜHNERSCHNITZEL mit SPECK und SPIEGELEI

Chicken with Bacon and Fried Eggs

 

4 chicken breasts without skin and bones
1/2 red onion
1 bunch of chives
1/8 l gravy (cube)
12 slices breakfast bacon
8 small eggs
salt, pepper, mustard, oil

 

 

Chope onion in small cubes and chives in fine slices. Season both sides of chicken breasts with salt and freshly ground black pepper. Heat oil in a frying pan and roast chicken on both sides until they are completely through. Then remove chicken and keep warm in the oven. Stew the onion in the frying pan, pour over gravy and bring to the boil. Season to taste with salt, pepper and 1/2 tsp. mustard. Roast breakfast bacon at first in an other pan, then the eggs.
Serve chicken with sauce and then arrange bacon and eggs. Sprinkle with chives.

 

      
     
 

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