Bbq chicken & andouille hash with poached eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Chicken breast |
| ¼ | cup | Prepared BBQ Sauce |
| Salt and pepper | ||
| 2 | tablespoons | Olive oil |
| 2 | cups | Diced cooked potatoes, inch dice |
| ¼ | cup | Small diced onions |
| 2 | tablespoons | Minced shallots |
| 1 | cup | Chopped Andouille sausage, |
| (8 ounces) | ||
| 1 | tablespoon | Minced garlic |
| Poached Eggs: | ||
| 4 | Eggs | |
| 3 | tablespoons | Sliced green onions |
Directions
Heat the grill or broiler. Season the chicken with salt and pepper.
Brush the BBQ Sauce on the chicken, coating the breast completely.
Place the chicken on the hot grill or broiler and cook for 5-6 minutes on each side. Set aside and cool.
For hash: In a saute pan, heat the oil. Add the potatoes and saute, shaking the pan occasionally, for 2 minutes. Add the onions, shallots, and andouille and stir-fry for 1 minute. Small dice the BBQ chicken and add to the andouille mixture and saute for 1 minute. Add the garlic and season with salt and pepper, stir occasionally for 4 minutes.
For poached egg: Bring 3 cups of water to a boil with ½ teaspoon white vinegar and ½ teaspoon salt in a small saucepan over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2-2½ minutes. Drain on paper towels.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2280