they had decided to snack for dinner. I offered to whip something up for them. "quickly". I started pulling ingredients out and placing them next to each other on the counter to see if anything would come to me. I settled on chicken artichoke salad, croissant croutons, with a baked egg on top.
catchy name, right? here's how I made it:
1 can white meat diced chicken
1/2 can artichokes, chopped
1 cup grape tomatoes, halved
4 slices bacon
mixed baby greens
dressing:
1/2 cup mayo
2-3 tbsp spicy brown or dijon mustard
juice of 1/2 a lemon
1/2 tsp dried basil
1/4 tsp crushed red pepper flake
salt, pepper
croutons:
1 can croissant dough
bacon drippings
dried parsley
salt, pepper
baked egg:
1 egg per person
1 dollop butter per egg
ok...let's break this down piece by piece.
- heat oven to 300. cook bacon until crispy.
- mix all dressing ingredients together. set aside.
- cut croissants into pieces.
- brush with bacon drippings [ or just olive oil if you'd rather not use bacon grease] . season with salt, pepper and parsley.
- bake according to package directions. [well, not as long. they're in pieces and go fast]
- mix chicken, tomatoes, artichokes and cooled, crumbled bacon in a bowl.
- add desired amount of dressing. and let marinate. [don't use all the dressing! you'll need some for the salad greens]
- generously grease a muffin tin for the baked eggs [only grease the number of cups for eggs you plan on making. it just makes clean up easier]
- put a little butter on top of each egg. season with salt and pepper.
- bake at 375 for 5-10 minutes, depending on how you like your eggs and the oven temp.
- toss remaining dressing with salad greens.
to plate this, put a pile of greens in the middle of the plate. heap the chicken salad on top. place the egg on top of the salad. surround the plate with croutons. eat and enjoy!
not really the quick snack I intended to start off with, but is was delicious no matter how many steps it took.
No comments:
Post a Comment