Nested Eggs
Ingredients
Directions
Melt butter in a 10-inch (25 cm) non stick oven proof skillet* over medium heat. Saute onion and celery for 4 minutes or until softened. Stir in potato and saute, stirring often, for about 5 minutes or until lightly browned. Stir in parsley, sage, thyme, salt, pepper and chicken. Continue cooking, while stirring often, for 3 minutes or until thoroughly heated. Pour bouillon over vegetables and bring to a boil. Place pan in a preheated 350°F (180°C) oven and bake, uncovered, for 15 minutes or until the potatoes are tender.
Remove the skillet from the oven and with the back of a tablespoon, make 8 nests in the chicken mixture. Break an egg onto a small plate and slide into each nest. Season with salt and pepper. Return skillet to the oven and continue baking for another 6 to 8 minutes or until eggs are set. Serve immediately.
*Protect skillet handle by covering it completely with a double thickness of aluminum foil.