Roast Chicken & Egg Crackerbread Melts
A quick, crunchy, café-style lunch melt made with simple South African supermarket staples. Shredded butter-basted chicken breast is mixed with smooth cottage cheese for a creamy, mayo-free filling, piled onto crisp crackerbread, topped with sliced boiled egg, and finished with melted white cheddar.
Equipment
- 1 Air fryer
Ingredients
- 2 crackerbreads, e.g., rye or wheat toast crackerbread
- 70 g Woolworths Sliced Butter Basted Chicken Breast, shredded or finely chopped
- 60 ml smooth low-fat cottage cheese, approx. 4 tbsp
- 1 large hard-boiled egg, sliced
- 30 g mature white cheddar cheese, grated
- A pinch of dried mixed herbs or parsley, freshly cracked black pepper, or a dash of hot sauce/mustard, Optional seasoning
Instructions
- Mix the filling: In a small bowl, combine the shredded chicken breast and smooth cottage cheese until evenly coated and creamy. Season with black pepper if desired.
- Assemble: Place the two crackerbreads flat on your prep board or directly into your air fryer basket/crisper tray. Evenly spread the chicken-cottage cheese mixture over each cracker.
- Layer: Arrange the boiled egg slices across the chicken layer on both crackers.
- Top with cheese: Scatter the grated white cheddar evenly over the egg slices and dust lightly with dried herbs.
- Air fry: Air fry at 180°C for 2 to 3minutes, just until the cheddar is bubbly and melted. (Keeping it short ensures the cheese melts perfectly while the crackerbread stays completely crisp without turning soggy).
- Serve: Transfer carefully to a plate and enjoy immediately while warm and crunchy!
Notes
GLP-1 Recipe Snapshot per serving:
- 🔥Calories: ~355 kcal
- 🍗 Protein: ~37g
- 🌾 Carbohydrates: ~12g
- 🥑 Fat: ~18g
- 🪙 Estimated cost: ~R43.15**
