The Chicken and The Egg

4 Servings
2880 Prep Time
75 Cook Time

Created by Chef Josh Galliano

Ham
 

Ingredients

4 farm eggs
4 Thomas’® Original English Muffins
4 Tbsp unsalted butter

JG Creole Spice Mix*:
½ C paprika
¼ C plus
2 Tbsp kosher salt
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp black pepper
1 Tbsp dried thyme
1 Tbsp dried oregano
1 Tbsp dried basil 2 tsp cayenne
1½ tsp sugar
½ tsp crushed red pepper

Bagel Breadcrumb Breading:
4 Thomas’® Plain Bagel Thin bagels
1 C cornmeal
2 Tbsp JG Creole Spice Mix*

Horseradish Mayfair Mayo:
¼ C prepared horseradish
¼ C celery, chopped
¼ C yellow onion, chopped
1 clove garlic
1 white anchovy fillet
1 tsp lemon juice
1 tsp Dijon mustard
½ tsp sugar
½ tsp white pepper, ground
1½ Cs mayonnaise

Country Ham Jam:
12 oz country ham pieces
1 C yellow onion, small diced
3 cloves garlic, minced
4 Tbsp canola oil
½ C sorghum molasses
½ C unfiltered apple cider vinegar

Fried Chicken Marinade:
4 boneless, skinless chicken thighs
2 Tbsp JG Creole Spice Mix
2 Tbsp hot sauce
1 C buttermilk
1 egg

Directions

JG Creole Spice Mix*
1. In a medium mixing bowl, combine all of the ingredients until evenly mixed together.
* This recipe creates more spice mix than needed by this recipe. It can be used to season other dishes, as is. Or, it could be combined in a 1 to 1 ratio with light brown sugar for a BBQ rub.

Bagel Breadcrumb Breading:
1. Two days before you cook breakfast, place on the counter 4 Thomas’® Plain Bagel Thin bagels on a baking tray to stale.
2. Break up the stale Thomas’® Plain Bagel Thin bagels and place them in a food processor. Pulverize the bagels.
3. Sometimes the bagel breadcrumbs need to be sifted in large pieces persist during the pulverizing. Sift through a coarse sifter then measure out 1 cup of breadcrumbs.
4. Place the measured breadcrumbs into a mixing bowl with the other ingredients. Mix together.

Horseradish Mayfair Mayo:
1. In a blender, puree all of the ingredients (except the mayo) together until a smooth paste forms. Transfer the mixture to a mixing bowl.
2. Combine the mayo with the pureed mixture, and mix thoroughly.
3.Transfer the Mayfair Mayo to a container, and refrigerate until ready to make the sandwich.

Country Ham Jam
1. In a medium sized pot, combine the country ham pieces with the canola oil. Begin to brown the country ham over low heat. Stir occasionally, and continue cooking until well browned – approximately 45 minutes.
2. Next, add the onions and the garlic to the pot with the country ham. Continue cooking over low heat for 10 minutes until the onions are tender.
3. Add the sorghum molasses and the apple cider vinegar to the pot. Increase the heat to medium and bring to a simmer. Simmer for 5 minutes, then turn off the heat and allow to cool to room temperature.
4. Place the mixture in a food processor and pulverize to a uniform and spreadable consistency. Transfer this mixture to a container and refrigerate until ready to use.

Fried Chicken Marinade
1. Place the chicken thighs on a cutting board and cover with a piece of plastic wrap. Lightly lb the chicken thighs. Place the chicken thighs in a shallow casserole dish.
2. Add the spice mix, hot sauce, and the buttermilk to the chicken in the casserole dish. Combine the ingredients together and place in the refrigerator for 4 hours or up to overnight.
3. When ready to bread the chicken thighs, crack an egg into the casserole dish and mix everything together.

To Assemble
1. Preheat a counter-top fryer filled with canola oil (or a 50/50 mixture of canola oil and lard) to 300° F.
2. Remove the chicken thighs from the marinade and place one by one into the bagel breadcrumbs. Thoroughly coat each chicken thigh by pressing down on the thigh in the breadcrumbs. Remove the chicken thighs from the breadcrumbs and place in the fryer.
3. Cook the chicken thighs until a meat thermometer reaches 165° F, approximately 10-12 minutes. Remove the chicken from the fryer and drain on a rack assembled over a baking tray.
4. Use a fork to separate each english muffin into two pieces. Toast the english muffins.
5. In a non-stick pan, melt the butter over medium heat. Crack the eggs, one by one, into the pan. Continue cooking until all of the egg whites have set and become opaque. Turn off the heat on the pan.
6. Use a small offset spatula to spread Country Ham Jam on the top piece of each english muffin.
7. Use a spoon to drizzle Horseradish Mayfair Mayo on the bottom portions of the english muffins.
8. On each bottom english muffin piece, place a fried chicken thigh then gently place the sunny side up farm egg on top of the chicken.
9. Lean the top piece of english muffin on the rest of the sandwich.

The Chicken and The Egg Created by Chef Josh Galliano 4 servings 4 farm eggs 4 Thomas’® Original English Muffins 4 Tbsp unsalted butter JG Creole Spice Mix*: ½ C paprika ¼ C plus 2 Tbsp kosher salt 2 Tbsp garlic powder 2 Tbsp onion powder 2 Tbsp black pepper 1 Tbsp dried thyme 1 Tbsp dried oregano 1 Tbsp dried basil 2 tsp cayenne 1½ tsp sugar ½ tsp crushed red pepper Bagel Breadcrumb Breading: 4 Thomas’® Plain Bagel Thin bagels 1 C cornmeal 2 Tbsp JG Creole Spice Mix* Horseradish Mayfair Mayo: ¼ C prepared horseradish ¼ C celery, chopped ¼ C yellow onion, chopped 1 clove garlic 1 white anchovy fillet 1 tsp lemon juice 1 tsp Dijon mustard ½ tsp sugar ½ tsp white pepper, ground 1½ Cs mayonnaise Country Ham Jam: 12 oz country ham pieces 1 C yellow onion, small diced 3 cloves garlic, minced 4 Tbsp canola oil ½ C sorghum molasses ½ C unfiltered apple cider vinegar Fried Chicken Marinade: 4 boneless, skinless chicken thighs 2 Tbsp JG Creole Spice Mix 2 Tbsp hot sauce 1 C buttermilk 1 egg JG Creole Spice Mix* 1. In a medium mixing bowl, combine all of the ingredients until evenly mixed together. * This recipe creates more spice mix than needed by this recipe. It can be used to season other dishes, as is. Or, it could be combined in a 1 to 1 ratio with light brown sugar for a BBQ rub. Bagel Breadcrumb Breading: 1. Two days before you cook breakfast, place on the counter 4 Thomas’® Plain Bagel Thin bagels on a baking tray to stale. 2. Break up the stale Thomas’® Plain Bagel Thin bagels and place them in a food processor. Pulverize the bagels. 3. Sometimes the bagel breadcrumbs need to be sifted in large pieces persist during the pulverizing. Sift through a coarse sifter then measure out 1 cup of breadcrumbs. 4. Place the measured breadcrumbs into a mixing bowl with the other ingredients. Mix together. Horseradish Mayfair Mayo: 1. In a blender, puree all of the ingredients (except the mayo) together until a smooth paste forms. Transfer the mixture to a mixing bowl. 2. Combine the mayo with the pureed mixture, and mix thoroughly. 3.Transfer the Mayfair Mayo to a container, and refrigerate until ready to make the sandwich. Country Ham Jam 1. In a medium sized pot, combine the country ham pieces with the canola oil. Begin to brown the country ham over low heat. Stir occasionally, and continue cooking until well browned – approximately 45 minutes. 2. Next, add the onions and the garlic to the pot with the country ham. Continue cooking over low heat for 10 minutes until the onions are tender. 3. Add the sorghum molasses and the apple cider vinegar to the pot. Increase the heat to medium and bring to a simmer. Simmer for 5 minutes, then turn off the heat and allow to cool to room temperature. 4. Place the mixture in a food processor and pulverize to a uniform and spreadable consistency. Transfer this mixture to a container and refrigerate until ready to use. Fried Chicken Marinade 1. Place the chicken thighs on a cutting board and cover with a piece of plastic wrap. Lightly lb the chicken thighs. Place the chicken thighs in a shallow casserole dish. 2. Add the spice mix, hot sauce, and the buttermilk to the chicken in the casserole dish. Combine the ingredients together and place in the refrigerator for 4 hours or up to overnight. 3. When ready to bread the chicken thighs, crack an egg into the casserole dish and mix everything together. To Assemble 1. Preheat a counter-top fryer filled with canola oil (or a 50/50 mixture of canola oil and lard) to 300° F. 2. Remove the chicken thighs from the marinade and place one by one into the bagel breadcrumbs. Thoroughly coat each chicken thigh by pressing down on the thigh in the breadcrumbs. Remove the chicken thighs from the breadcrumbs and place in the fryer. 3. Cook the chicken thighs until a meat thermometer reaches 165° F, approximately 10-12 minutes. Remove the chicken from the fryer and drain on a rack assembled over a baking tray. 4. Use a fork to separate each english muffin into two pieces. Toast the english muffins. 5. In a non-stick pan, melt the butter over medium heat. Crack the eggs, one by one, into the pan. Continue cooking until all of the egg whites have set and become opaque. Turn off the heat on the pan. 6. Use a small offset spatula to spread Country Ham Jam on the top piece of each english muffin. 7. Use a spoon to drizzle Horseradish Mayfair Mayo on the bottom portions of the english muffins. 8. On each bottom english muffin piece, place a fried chicken thigh then gently place the sunny side up farm egg on top of the chicken. 9. Lean the top piece of english muffin on the rest of the sandwich. The Chicken and The Egg