I am perfectly well enough to 'cook' with Hugh's Three Good Things On A Plate again, if you click through there are nine recipes to try. He actually wrote: 'Sausage, Egg, Parsley', but I didn't have any cold sausages. I did have a chicken breast though. And I poached it. This is a lovely light lunch, and would be delicious with most left over meats mixed in. Hugh calls for bread, and perhaps some finely chopped gherkins, but I used a crusty baguette.
You could prepare the egg, mayo and chicken earlier and then just serve it up whenever you please.
I used the parsley from my garden. I was very chuffed!!
Honestly, I could just cook using three main items a lot in the next few months!!
Chicken, Egg, Parsley serves 2
- 1 chicken breast or 3-4 cooled sausages, chopped
- a baguette or freshly sliced bread
- flat leaf parsley, chopped
- 3 eggs at room temperature. I use free range
- 2-3 generous tbspn posh mayonnaise, that's 40-60ml
- a squeeze of lemon juice
- salt and pepper to taste
To poach the chicken breast, place it in a saucepan of cold water covering it by at least 3cm. Add some sliced onion and a few cloves of garlic if you like. Bring to the boil and then cover and simmer for 15- 20 minutes. I make a little cut in the thickest part to make sure it is cooked through. Take the chicken out and set aside to cool while the eggs cook. When it is cool, shred the chicken. Pop into the fridge if needs be.
To cook the eggs, bring a large saucepan of water to the boil over medium to high heat. Gently add the room temperature eggs and simmer for 7 minutes. If the eggs are straight from the fridge they will crack. Ask me how I know. Trust Hugh.
Drain the hot water away and run the eggs under cold water for a minute or so. I actually just let mine sit in the cold water for 5 minutes or so. I find that if I crack the shells, the water seeps in between the shell and the thin membrane and makes the eggs easier to peel. I also believe, rightly or wrongly, that slightly older eggs are easier to peel than very fresh ones. Chop or mash the eggs roughly.
Add the mayonnaise, salt and pepper and a squeeze of lemon juice, if you like.
Gently fold in the cold chicken into the egg mayonnaise and then spread over the baguette or bread slices.
Scatter with parsley. Mine is less than generous as my parsley is sparsely parsleyed as yet. I served mine with a little salad, really only to make the picture look pretty!!!