Charred Pepper, Chicken and Soft-Egg Brunch Plate
A sun-warm Mediterranean plate: sliced lean chicken, silky roasted peppers and jammy eggs over herbs and greens.
Best for High protein, low carb and vegetable-forward — a light, energizing summer brunch
This is the brunch you build when the tomatoes are ripe and nobody wants to turn on the oven for long. Lean chicken is poached gently so it stays juicy, then sliced over blistered roasted peppers, jammy soft-boiled eggs and a tangle of arugula dressed in lemon and good oil. It eats like a Greek meze plate that happens to carry serious protein, and it comes together mostly from things you can char and chill ahead.
Ingredients
- 300 g chicken breast , 2 small fillets
- 2 red bell peppers , fresh
- 1 yellow bell pepper , fresh
- 4 large eggs , fresh, at room temperature
- 60 g Arugula , fresh
- 45 ml olive oil , divided
- 1 lemon , zest and juice
- 1 garlic cloves , grated
- 5 g fresh oregano , leaves picked, or 1 tsp dried
- 5 g Fresh dill , roughly torn (optional – can be omitted)
- 1 Bay leaf , for poaching
- 3 g fine sea salt
- 1 g black pepper , freshly cracked
- 1 g red pepper flakes (optional – can be omitted)
Instructions
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1
Char the peppers directly over a gas flame, under a hot broiler, or on a grill pan, turning until the skins are blackened and blistered all over, about 10 minutes. Transfer to a bowl, cover, and let them steam 10 minutes. Rub off the loosened skins, discard stems and seeds, and tear the flesh into wide strips. Toss with 15 ml of the olive oil, the grated garlic and half the oregano.
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2
Meanwhile, poach the chicken. Put the breasts in a small saucepan with the bay leaf, cover with cold water by 2 cm and add a pinch of salt. Bring to a bare simmer, then drop the heat so the water barely trembles and poach gently until the thickest part reads 71°C, about 12 minutes. Lift out, rest 5 minutes, then slice across the grain into thin, juicy pieces.
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3
Soft-boil the eggs. Lower room-temperature eggs into gently boiling water and cook exactly 7 minutes for a set white and jammy yolk. Chill briefly in cold water, then peel and halve lengthwise.
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4
Build the plates. Whisk the remaining 30 ml olive oil with the lemon zest, lemon juice, a pinch of salt and pepper. Toss the arugula in half the dressing and spread across two plates. Arrange the roasted peppers and sliced chicken over the greens, nestle in the halved eggs, and spoon over the rest of the dressing. Scatter with dill, the remaining oregano, flaky salt, cracked pepper and red pepper flakes, and serve while the eggs are still slightly warm.