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Friday, March 8, 2013

Chicken Galantina Scramble on Toasted Pandesal recipe and ingredients

Last night's main dish still takes center stage in this simple breakfast treat. Feel free to use whatever you have on hand: embutido, roast chicken, turkey, or even lechon
Chicken Galantina Scramble on Toasted Pandesal
Chicken Galantina Scramble on Toasted Pandesal


Serve 4 to 6 Perp Time 10 minutes
Cooking Time 15 minutes

Chicken Galantina Scramble on Toasted Pandesal ingredients: 4 to 6 large pieces pandesal. 3 tablespoon butter, divided. 6 large eggs. Salt and pepper to season. 2 to 4 pieces leftover chicken galantina, chopped. 6 slices queso de bola

Chicken Galantina Scramble on Toasted Pandesal recipe: 1- Slice each pandesal in half. Spread butter on both sides. Repeat with remaining slices. On a griddle pan or in a toaster oven, heat until lightly browned. 2- In a medium bowl, whisk eggs until frothy. Add 1 tablespoon butter, then whisk some more. Season with salt and pepper. 3- Heat a nonstick pan on medium heat. Add galantina and cook until lightly browned. 4- Pour in beaten eggs; mix with chicken. When the eggs begin to set, take the pan off the heat and set aside. D not overcook eggs as they may become gummy. 5- Place a slice of queso de bola on each pandesal. Top with chicken galantina scramble. Serve open-faced or tops with another slice of toasted pandesal. This is best eaten while the cheese is warm and still melting
 
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