Ingredients
4-5 Eggs
Parmesan - freshly grated
Hearty Bread - thin slice
1/2 Tomato - diced
Cooked Chicken - diced
Fresh Basil - rough chop
Butter - 2 Dallops
Red Chili Flakes
S&P
Sriracha - if desired
Preparation
Preheat oven to 350 degrees and butter 2 mini cast iron dutch ovens so eggs don’t stick.
In a separate bowl, scramble eggs and add S$P to taste. Mix in a dash of chili flakes Parmesan, basil, tomato and chicken.
Divide mixture evenly into both mini-pans.
Place cut bread in at an angle so it is half submersed in egg mixture and small pat of butter atop the eggs. Add a sprinkle a bit of extra Parmesan to each.
Cover pots and bake for 10 minutes on center rack.
Set oven to broil, remove lids and transfer mini-pans to top rack. This will help eggs get golden with a slightly crispy top layer. Approx 2-3 min.
Take out and let cool on wire rack.
Either serve in cast iron pots or turn out onto plate and slice. Serve with Sriracha and garnish with fresh basil sprig.
