Bbq Chicken And Andouille Hash With Poached Eggs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Chicken breast,
1/4 cup: Prepared BBQ sauce,
Salt and pepper,
2 tbsp: Olive oil,
2 cup: Cooked potatoes, 1/2" dice
1/4 cup: Onions, diced small
2 tbsp: Shallots, minced
1 cup: Andouille sausage, 8oz
, chopped
1 tbsp: Garlic, minced
POACHED EGGS
4: Eggs,
3 tbsp: Green onions, sliced
Sauce Picante, recipe sep
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 chciken 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 sate. shaking the pan
occasionally, , for 2 minutes. Add the onions, shallots, and
andouille sausage and stir fry for 1 minute. Small dice the BBQ
chicken and add to the andouille mixture and saute 1 minute. Add the
garlic and season with salt and pepper, stir occasionally for 4
minutes. For poached eggs: Bring 3 cups of water to a boil with 1/2
teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over
high heat. Crack and egg into a cup and slide the egg gently into the
water. Crack another egg into cup and when water returns to a boil,
reduce heat to low and simmer until eggs are set, about 2-2 1/2
minutes. Drain on paper towels. To assenmble: Spoon a small amount
of picante sauce in the center of plate, Place 3/4 c of the hash on
sauce. Top with poached egg and garnish with shaved green onions.
Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford,
4/27/96
Source from luhu.jp
Brush the BBQ Sauce on the chicken, coating the breast completely.
Place the chciken 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 sate. shaking the pan
occasionally, , for 2 minutes. Add the onions, shallots, and
andouille sausage and stir fry for 1 minute. Small dice the BBQ
chicken and add to the andouille mixture and saute 1 minute. Add the
garlic and season with salt and pepper, stir occasionally for 4
minutes. For poached eggs: Bring 3 cups of water to a boil with 1/2
teaspoon white vinegar and 1/2 teaspoon salt in a small saucepan over
high heat. Crack and egg into a cup and slide the egg gently into the
water. Crack another egg into cup and when water returns to a boil,
reduce heat to low and simmer until eggs are set, about 2-2 1/2
minutes. Drain on paper towels. To assenmble: Spoon a small amount
of picante sauce in the center of plate, Place 3/4 c of the hash on
sauce. Top with poached egg and garnish with shaved green onions.
Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford,
4/27/96
Source from luhu.jp