Some people think it’s wrong and wicked.

I don’t agree.  Although it may be kind of unusual, the combination works.  There is a natural affinity.

I’m talking about eating chicken and eggs together.

Years ago, Paul Simon, who was in Simon and Garfunkel at the time, was eating at a Chinese restaurant.  On the menu was a dish with chicken and eggs.  Its name was ‘Mother and Child Reunion’.  And he said, “I gotta use that one”.And the rest is Top 40 history.

One morning I went to Hardees when they had a chicken biscuit on the menu.  For some reason, on that day I had a craving for a reunion that I couldn’t shake.  When I ordered eggs on my chicken, the girl at the register gazed at me with both anger and confusion.  It was as if I’d asked for fricassee of puppy, served on a fresh bible.

After a long conversation in which I convinced her that yes, I actually wanted chicken and scrambled eggs together on one biscuit, and no, I was neither a Yankee nor the antichrist, she gave my order to the kitchen.

Despite being the only customer in the restaurant, it took thirty minutes to get my order.  But by that time, I would’ve waited overnight for it.  It was a combination of out-of-control craving, and pure-T stubbornness.  Darn it, as an American citizen, I have the God-given right to a chicken/egg biscuit if I want one.

A sandwich is a classic way to eat the combination.  A nice soft bun, lots of mayo, some greens, salt and pepper is all you need.  But you can also incorporate things like bacon, cheeses, and fried onion straws.

But.

I’ve recently been monkeying about with a kind of pie/quiche thing.  The reunion isn’t the only quirky part of the recipe; the crust is unlike any other.

Mother and child reunion quiche

3 cups, shredded frozen hash browns, thawed and drained

2 tablespoons butter, melted

1 tablespoon olive oil

3 large eggs, beaten

1 cup half-and-half

1 ½ cups shredded cooked chicken meat (white, dark, or a combo)

8 ounces mushrooms, cleaned and sliced

4 ounces goat cheese

4 ounces pancetta, cut into cubes and cooked in skillet on medium-low until fully rendered

3 tablespoons chopped fresh parsley

3 tablespoons snipped fresh chives

Pinch of freshly grated nutmeg

Salt and freshly ground black pepper

Preheat oven to 450.

Press the drained hash browns between paper towels to dry them as much as possible. In a 9-inch pie pan, lightly season with salt and pepper, then toss hash browns with the melted butter and olive oil. Firmly press them into the bottom and up the sides evenly to form a crust. Bake for 20 to 25 minutes until they’re golden brown and starting to crisp.

Using a couple teaspoons of fat from the pancetta or a splash of olive oil, season, then sauté mushrooms until all the liquid is cooked out and they’re lightly browned.

Meanwhile, in blender or using hand blender, mix eggs until lighter in color and thickened.  Stir in dairy, pancetta, ‘shrooms, nutmeg, chives, and parsley.  Season with ¼ teaspoon salt and 1/8 teaspoon pepper.  When the hash brown crust is ready, spread out the chicken in the bottom, then pour the egg mixture over it.  Pinch off pieces of the goat cheese and sprinkle them over the top.  Return quiche to the oven.

Lower the oven temperature to 350 and bake for about 30 minutes until the quiche is very light golden on top and puffed. 

I like to serve this topped with very lightly dressed greens.  If you’re serving it for dinner or brunch, add some crusty bread and a white, like a Vouvray, Zeller Schwarze Katz, or maybe a fizzy Spanish cava.

Have your own mother/child reunion.  Only this kind comes without the hassle of a long car or plane ride.  Best of all, the quiche won’t tell you it doesn’t like your hair that way, and bug you to call home more often.  Or conversely, ask you to do its laundry, or hit you up for a loan.

It’ll just sit there quietly so you can eat it.

Thanks for your time.