Cinnamon Apple Eggo Stack with Crispy Chicken

Golden toasted Eggos layered with buttery cinnamon-spiced apples and a drizzle of maple syrup, served alongside pan-seared chicken tenders for a sweet and savory brunch that feels indulgent but comes together in minutes.

Let's cook

1. Season 2 chicken tenders on both sides with salt and pepper. Melt 1 teaspoon of butter in a skillet over medium heat, add the chicken tenders, and cook 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Set aside and keep warm.
2. In the same skillet over medium heat, melt 1 tablespoon of butter. Peel, core, and slice half an apple into thin wedges and add them to the pan.
3. Sprinkle the apple slices with 1 teaspoon of sugar and a generous pinch of cinnamon. Stir and cook for 3-4 minutes until the apples are tender and caramelized. Remove from heat.
4. Toast 2 Eggos in the toaster until golden and crisp according to package directions.
5. While the Eggos toast, crack 1 egg into a small bowl. Wipe the skillet clean, melt a small pat of butter over medium-low heat, and fry the egg to your liking (sunny-side up or over-easy works great here). Season with a pinch of salt and pepper.
6. Stack the Eggos on your plate, layer the cinnamon apple slices on top, then place the fried egg over the apples. Arrange the chicken tenders alongside.
7. Drizzle everything generously with maple syrup and serve immediately.