Filet Of Chicken & Three Eggs Recipe

Prepare potatoes

Wash and peel the potatoes (if preferred). Cut into 1/2-inch dice for quick, even cooking. Place diced potatoes in cold water to remove excess starch for 5 minutes, then drain and pat dry thoroughly with a clean towel.

Cook potatoes

Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil. When oil shimmers, add the potatoes in a single layer (work in batches if needed). Let potatoes cook undisturbed for 4–5 minutes to develop a golden crust.

Add aromatics

Reduce heat to medium, add the remaining 1 tbs vegetable oil, then add diced onion and bell pepper to the skillet with the potatoes. Stir to combine and continue to cook, stirring occasionally, for 8–10 minutes until potatoes are tender and browned.

Season

Season the home fries with paprika, garlic powder, 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning as needed. Keep warm on low heat while you cook the chicken and eggs.

Prepare chicken

Pat the chicken breast dry with paper towels. If the breast is thick, butterfly it or pound it to an even thickness about 1/2 inch so it cooks evenly. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Cook chicken

Heat a large nonstick skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter is foaming and oil is hot, add the chicken breast. Cook undisturbed for 4–5 minutes until a golden crust forms, then flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate and loosely tent with foil to rest 5 minutes.

Cook eggs

Wipe the skillet if necessary and reduce heat to medium. Add a small pat of butter if desired. Crack the 3 eggs into the skillet and cook to your preferred style: sunny-side up (cover skillet and cook 3–4 minutes until whites set), over-easy (cook 2–3 minutes then flip and cook 20–30 seconds), or scrambled (beat eggs with a pinch of salt, pour into skillet and cook while stirring until soft curds). Season eggs lightly with salt and pepper. Sprinkle chopped parsley over the finished eggs and chicken.

Slice chicken

After resting, slice the chicken breast into 1/4-inch slices and arrange on the plate beside the eggs and home fries.

While the chicken rests and eggs finish, toast 2 slices of bread to your preferred doneness using a toaster or in a skillet. Spread the softened butter on the hot toast and cut on the diagonal.