I reviewed a bunch of recipes with egg pancakes, rolls. I stopped at this after all and did not regret it, the corn fit very well into the recipe. A light, delicious salad, and most importantly a minimum of products and speed in cooking. With eggs, but in a new way.
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 3 pieces Egg
- 1/2 jar Corn (Canned)
- 1 piece Chicken breast
- 4 tablespoons Mayonnaise
- Dill
- 1 pinch Salt
- 1 pinch Black pepper
- Spices (to taste)
Ingredients
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Instructions
- Beat the egg (beat the eggs separately, one egg - one pancake). Add salt, pepper, and spices.
- Fry the pancakes: grease the pan with oil, pour the egg on one side.
- Turn over and fry on the other side.
- We cut our pancakes into strips.
- Boil the breast, cut into small strips.
- Add the corn.
- Add mayonnaise and gently (!) stir the salad.
- Sprinkle with dill greens. That's it, the salad is ready.
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