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ground chickenthe patties garlic tomatoes basil evoo peppers onion Italian honey raisins handful of fresh flat–leaf parsley eggs
Viewed: 34 - Published at: 4 years agoIngredients
- 1/2 pound of the ground chickenthe patties are thinner
- Garlic
- Sun-dried tomatoes
- Basil
- 2 tablespoons EVOO
- Cubanelle peppers
- Onion
- 1/3 pound Italian Fontina, thinly sliced, for the Provolone
- 2 tablespoons honey (a couple of generous drizzles)
- 1/4 cup raisins or golden raisins, finely chopped
- A handful of fresh flat-leaf parsley, chopped
- 4 large eggs
Method
- Heat a large nonstick griddle pan or a large skillet to medium high.
- Preheat the broiler to high.
- Mix the chicken with the grill seasoning, fennel seeds, honey, chopped raisins, parsley, and a drizzle of EVOO.
- Form four 1/2-inch-thick patties.
- Cook for 5 minutes on each side and transfer to a plate.
- Cover with foil and keep warm.
- Reduce the heat on the griddle to low.
- Grease the griddle with a touch of butter.
- Crack the eggs on the griddle carefully to fry.
- Season them with salt and pepper.
- Cook the eggs up or over, however you like em.
- Place the rolls under the broiler to toast.
- Butter them lightly and top the bottoms with sausage, then egg, then lots of sliced Fontina.
- Melt the cheese under the broiler, then set the roll tops in place and serve.
