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 |
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
