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Restaurants›TOUS les JOURS Bakery Café - Troy›Egg Ham Chicken Trio Recipe

Egg Ham Chicken Trio Recipe

Name: TOUS les JOURS Bakery Café - Troys Egg Ham Chicken Trio Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 large eggs; 3 tbs whole milk; 1 tbs unsalted butter; 1 tsp salt; 0.5 tsp black pepper; 1 tbs chives, finely chopped; 250 g cooked ham, thinly sliced or diced; 1 tbs olive oil; 0.5 yellow onion, finely diced; 1 tsp garlic, minced; 0.5 tsp smoked paprika; 0.25 tsp salt; 0.25 tsp black pepper; 300 g cooked chicken breast, shredded; 3 tbs Greek yogurt (or mayonnaise); 1 tsp Dijon mustard; 1 tbs lemon juice; 2 tbs celery, finely diced; 1 tbsp green onion, thinly sliced; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup shredded cheddar or Gruyère cheese; 2 tbs fresh parsley, chopped; 1 tbs olive oil or melted butter (for brushing); 0.25 tsp salt; 0.25 tsp black pepper; 8 slices optional: toasted bread or crostini for serving

Inspired by TOUS les JOURS Bakery Café - Troy

Time40m

Serves6

Make Egg Ham Chicken Trio Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Egg Layer

6 Large eggs

3 tbs whole milk

1 tbs Unsalted butter

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs chives, finely chopped

Ham Layer

8.82 oz (250 g) cooked ham, thinly sliced or diced

1 tbs olive oil

1/2 yellow onion, finely diced

1 tsp Garlic, minced

1/2 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Chicken Layer

10.6 oz (300 g) cooked chicken breast, shredded

3 tbs Greek yogurt (or mayonnaise)

1 tsp Dijon mustard

1 tbs ReaLemon lemon juice

2 tbs celery, finely diced

1 tbsp green onion, thinly sliced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Finish

1 cup shredded cheddar or Gruyère cheese

2 tbs Fresh parsley, chopped

1 tbs olive oil or melted butter (for brushing)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

8 slices optional: toasted bread or crostini for serving

Method

Egg Layer

Prepare eggs

Crack the 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon chopped chives. Whisk until smooth and slightly frothy.

Heat a 10-inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once the butter has melted and begins to foam (but not brown), pour the egg mixture in. Stir gently with a spatula for 30–45 seconds to scramble lightly, then let it settle for 1–2 minutes to form a soft curd. Cook until eggs are softly set but still moist, about 2–3 minutes total. Remove from heat and transfer to a plate to cool slightly.

Ham Layer

Sauté ham

While the eggs cook, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 finely diced yellow onion and sauté until translucent, about 3–4 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 250 g diced or thinly sliced cooked ham to the skillet. Stir to warm and begin to brown slightly, about 3–4 minutes. Sprinkle 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook another 1–2 minutes until ham edges are lightly caramelized. Remove from heat and set aside.

Chicken Layer

Mix chicken salad

In a medium bowl, combine 300 g shredded cooked chicken, 3 tablespoons Greek yogurt (or mayonnaise), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons finely diced celery and 1 tablespoon sliced green onion. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until well combined and adjust seasoning to taste.

Assembly & Finish

Layer the trio

Preheat oven to 375°F (190°C) if you want a warm, melted finish; otherwise you can assemble cold. Use a shallow baking dish (about 9x9 inches) or individual ramekins. Lightly brush the dish with the 1 tablespoon olive oil or melted butter. Spread the cooked eggs in an even layer across the bottom. Sprinkle half of the shredded cheese over the eggs.

Top the eggs with the sautéed ham in an even layer. Spoon the chicken mixture over the ham and gently level. Sprinkle the remaining shredded cheese on top, then season the top with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

If baking: place the dish in the preheated oven and bake for 10–12 minutes, until cheese is melted and edges bubble. For a golden top, broil on high 1–2 minutes—watch closely to avoid burning. If serving cold: simply sprinkle parsley and serve with toasted bread or crostini.

Finish and serve

Remove from oven and let rest 3–5 minutes. Sprinkle 2 tablespoons chopped fresh parsley over the top. Cut into portions (about 6 servings) and serve warm with toasted bread or crostini, or spoon over salad greens for a lighter option.