Classic Chicken and Egg Breakfast Sandwich

1.If using raw chicken breast, heat olive oil or butter in a skillet over medium heat. Season chicken with salt and pepper and cook until fully cooked through, about 4-5 minutes per side. Remove from heat and shred or slice thinly. If using pre-cooked chicken, skip this step.

2.In a small bowl, crack the egg and whisk with a pinch of salt and pepper until well combined.

3.Heat a non-stick skillet over medium-low heat and add half the butter. Pour in the whisked egg and gently scramble by stirring continuously until just set but still moist, about 2-3 minutes. Remove from heat.

4.Spread the remaining butter evenly on one side of each bread slice.

5.Place one slice of bread, buttered side down, on a clean skillet or griddle over medium heat.

6.Layer the cooked chicken evenly over the bread slice in the skillet, then top with the scrambled eggs.

7.Place the second slice of bread on top, buttered side up.

8.Cook the sandwich for 2-3 minutes on each side or until the bread is golden brown and crisp and the filling is warmed through. Use a spatula to carefully flip the sandwich halfway through cooking.

9.Remove the sandwich from the skillet, slice in half if desired, and serve immediately.