This dish has become our Christmas morning tradition, although we have it as often for supper as breakfast, throughout the year! It is a perfect combination of veggie goodness, as much chicken as an individual desires, and those delectable eggs! We have gluten free folks and everyone is happy with this meal.
- 1 large onion, sliced
- 3 peppers, various colors, sliced
- 2½ pounds red potatoes
- 3 boneless skinless chicken breasts, cooked
- olive oil
- salt, pepper to taste
- 12 eggs
Saute onion, add peppers. Cook briefly. Heat oven 400.
Quarter potatoes, toss in olive oil, season, bake until roasted.
Per order, toss peppers and onions, potatoes, and 1/2 sliced chicken breast in saute pan. Heat through. Place in bowl. Top each serving with 2 poached eggs.