Saturday, June 10, 2023

What came first? The chicken or the egg?

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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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)
What came first? The chicken or the egg?
  1. Dice the stems of the chard, and slice the leaves.
  2. Heat a large skillet on medium-low heat; heat the butter and oil until melted.
  3. Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.
  4. 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.
  5. Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.
  6. 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:

  1. Crack eggs into individual small cups or ramekins.
  2. Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
  3. 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.
  4. Carefully drop eggs one at a time into the center of the pot.
  5. Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
  6. Gently remove eggs with a slotted spoon and place on a plate lined with paper towels.
  7. Divide the muffin half among 4 plates.
  8. 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

Whole Spices

  • 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
What came first? The chicken or the egg?
  1. Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  2. 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.
  3. 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.
  4. Add the rice and water to the pot and mix well.
  5. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  6. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  7. Discard the whole spices if desired, sprinkle with cilantro, and serve.

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