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BBQ Brunch Papillote
Cooking 28 minutes
Preparation 15 minutes
6 servingsIngredients
3 packs (3 x 397 g) of Champêtre cubed breakfast potatoes
2 green peppers, diced
1 small red onion, chopped
2 cups (500 ml) cooked chicken breasts, cubed
90 ml (6 tbsp.) of olive oil (1 tbsp per foil)
30 ml (6 teaspoons) of chicken spices (1 teaspoon per foil)
6 eggs (1 egg per foil)
2 green onions, cut into rings
2 cups (500 ml) grated cheddar cheese
BBQ sauce, to taste
6 rectangles of aluminum foil and 6 rectangles of parchment paper of the same size.
Steps
- Preheat the BBQ to medium-high heat; between 425 ° F and 450 ° F.
- Place a sheet of aluminum foil on your work surface and layer a sheet of parchment paper on top of it.
- Spread a ½ package of breakfast potatoes in the center. Add a few red peppers, green peppers and red onion (keep in mind that you need to divide them for the 6 papillotes). Add 1/3 cup of cooked chicken. Drizzle with 1 Tbsp. oil soup. Season with 1 Tbsp. of chicken spice.
- Repeat for the 5 other papillotes.
- Seal the papillotes.
- Cook for 10 minutes and shake gently (put on oven mitts). Cook for another 10 minutes.
- Carefully open the foil so as not to tear it. The peppers should be lightly roasted and the potatoes lightly crispy. Otherwise, close and cook for another 5 minutes.
- Add the grated cheese on top and let melt (without closing).
- Move the vegetables to create a space in the center and crack an egg there. Return to the BBQ and cook for about 3 minutes.
- Serve with green onions on top and a drizzle of your favorite BBQ sauce.
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