Holy Smoke Chicken | Bunbury Farmers Market

Scrambled Eggs & Smoked Chicken

Ingredients:
8 eggs
½ cup cream
Salt & Pepper, to taste
½ tblspn butter
1 Holy Smoke chicken breast, sliced
Toast to serve

Method:
Lightly beat eggs and cream together and season with salt & pepper. Melt butter in a small frying pan on medium heat and add egg mixture. Cook until lightly set then add the smoked chicken. Using a spatula, fold the edges into the centre of the pan and leave to cook for another 2 minutes. Serve immediately with lots of buttered toast.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Mang-Chick-Oh Salad

Ingredients:
1 bag cos lettuce chopped roughly
2 mangoes, diced
1 X 200 gram packet of feta diced
1 tub marinated, pitted kalamata olives
1 punnet grape tomatoes halved
1 cup croutons
1 bunch of chives finely chopped
1 packet of Holy Smoke smoked chicken or breast and thigh chicken from a roast chicken, sliced into small portions.
Café 26 Caesar Dressing

Preparation Method:
Arrange salad in layers on a platter and top with the croutons, chives and dressing. Serve immediately. Great with a barb-b-queued steak or a pan fried salmon fillet.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: