Chicken Thigh & Egg Breakfast Skillet
505Calories
42gProtein
36gFat
1gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- Chicken Thighs
- 2 eggs
- 1 tbsp ghee
- Salt
Method
PREP
- Chop 4 oz of leftover cooked chicken thigh into rough half-inch pieces and pat them dry, so they crisp rather than steam.
COOKING
- Melt 1 tbsp ghee in a skillet over medium-high, add the chicken in a single layer, and then leave it completely alone for 3 to 4 minutes, until the underside is browned and crackling.
- Toss once, push the chicken to one side of the pan, and crack 2 eggs into the cleared space. Fry them to your liking, spooning the hot ghee over the whites to set the tops.
FINISH
- Slide everything onto the plate together and salt to taste. Serves 1.
💡 Pro-Tip: This is what leftover roast thighs are for. Use ghee rather than butter - the milk solids in butter scorch at the heat you need here, while ghee takes it happily and gives you genuinely crisp edges instead of a sad reheat.
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