Chicken with Potatoes and Fried Eggs

1. 1

   Preheat the oven to 375.

2. 2

   In a medium roasting pan, toss the potatoes with 2 tablespoons of the olive oil.

3. 3

   Season with salt and pepper and roast for about 25 minutes, until golden and tender.

4. 4

   Meanwhile, in a small saucepan, boil the stock until reduced to 1/2 cup, 8 to 10 minutes.

5. 5

   Remove from the heat and add the butter and truffle oil; keep warm.

6. 6

   In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering.

7. 7

   Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.

8. 8

   Cook over moderately high heat, turning once, until browned and cooked through, about 16 minutes.

9. 9

   Transfer the chicken breasts to plates and keep warm.

10. 10

    Wipe out the skillet.

11. 11

    Add the remaining 3 tablespoons of olive oil to the skillet.

12. 12

    Crack the eggs into the skillet and cook over moderate heat until the whites are set, about 1 1/2 minutes.

13. 13

    Flip the eggs and cook for 20 seconds longer.

14. 14

    Using a spatula, transfer the eggs and the potatoes to the chicken.

15. 15

    Drizzle with the truffle sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.