Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds chicken breast cutlets

  2. 2 teaspoons smoked paprika Salt and pepper

  3. 4 tablespoons extra-virgin olive oil, divided

  4. 4 large eggs

  5. 2 tablespoons milk or half-and-half, whichever you keep on hand for coffee

  6. 2 roasted red peppers, pat dry and chopped A handful of flat-leaf parsley , chopped

  7. 4 crusty rolls, split

  8. 4 slices smoked Gouda

  9. 2 cups chopped watercress (1 bunch)

Instructions Jump to Ingredients ↑

  1. Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula . Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven. To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese . Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.


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