Ah, one of the most philosophical questions ever posed. I do not have an opinion one way or the other but, I do know that breakfast comes before dinner so with this logic in mind I present to you, chicken two ways, eggs for breakfast and chicken for dinner! I highly recommend giving these recipes a shot, though they most likely will not answer the philosophical question.
Swiss Chard Eggs Benedict
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 1/2 bunch (6 cups Swish Chard, washed well, stems and leaves separated)
- 1/2 cup white onion (diced)
- 1/2 teaspoon kosher salt and black pepper (to taste)
- 4 slices Canadian Bacon
- 4 large eggs
- 2 light multi-grain or gluten-free English muffins (toasted and split)
- Dice the stems of the chard, and slice the leaves.
- Heat a large skillet on medium-low heat; heat the butter and oil until melted.
- Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.
- Bring the heat up to medium-high, and add the stems with 1/4 cup water, cover and cook until soft, about 8 to 10 minutes.
- Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.
- To the skillet on medium-high heat, add the ham and cook until lightly browned on each side, about 1 minute. Set aside.
Meanwhile, for the Poached Eggs:
- Crack eggs into individual small cups or ramekins.
- Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
- Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
- Carefully drop eggs one at a time into the center of the pot.
- Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
- Gently remove eggs with a slotted spoon and place on a plate lined with paper towels.
- Divide the muffin half among 4 plates.
- Top each muffin half with a piece of ham, 1/4 of the chard and top with 1 egg.
Instant pot chicken pulao
- 1 cup basmati rice, soaked 15 minutes
- 2 tablespoons oil or ghee
- 1 ½ teaspoon cumin seeds
- 3 green cardamom pods
- 3 whole cloves
- 1 bay leaf
- 1 black cardamom
- ½ cinnamon stick
- ½ teaspoon whole black peppercorns
- 2 medium onions, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 pound boneless and skinless chicken thighs, cut into quarters
- 1 ½ teaspoons salt, adjust to taste
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 1 cup water
- Cilantro, garnish
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button. Add the oil/ghee to the pot. When it melts, add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 7-8 minutes or until the onions turn golden brown.
- Add the garlic, ginger, chicken, and spices. Stir-fry for 5 minutes or until most of the outside of the chicken is no longer pink.
- Add the rice and water to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Discard the whole spices if desired, sprinkle with cilantro, and serve.