Bbq Chicken and Andouille Hash with Poached Eggs

Bbq Chicken and Andouille Hash with Poached Eggs Ingredients

6 oz Chicken breast	2 tb Chopped celery
1/4 c Prepared BBQ Sauce	2 tb Chopped green bell peppers
Salt and pepper	1 tb Minced shallots
2 tb Olive oil	1 tb Minced jalapeno peppers;
2 c Diced cooked potatoes;	1 tb Minced garlic
1/4 c Small diced onions	1 tb Chopped fresh basil
2 tb Minced shallots	1 ts Chopped fresh thyme
1 c Chopped Andouille sausage;,	1 ts Chopped fresh oregano
1 tb Minced garlic	2 Bay leaves
POACHED EGGS	1 c Peeled; seeded and chopped
4 Eggs	1 c Chicken stock
3 tb Sliced green onions	1/2 ts Salt
SAUCE PIQUANTE	1/2 ts Cayenne pepper
1 tb Olive oil	2 Turns fresh black pepper
2 tb Chopped onions	1 tb Unsalted butter
2 tb Chopped green onions

Instructions for Bbq Chicken and Andouille Hash with Poached Eggs

ESSENCE OF EMERIL SHOW#EE2280 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 1/2 teaspoon white vinegar and 1/2 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 2-2 1/2 minutes. Drain on paper towels. Yield: 4 servings SAUCE PIQUANTE: In a sauce pot, heat the oil. Add the onions, green onions, celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. To assemble, spoon a small amount of the sauce in the center of the plate. Place 3/4 cup of the hash on the sauce. Top with the poached egg and garnish with shaved green onions. Yield: 2 cups Posted to recipelu-digest by molony on Feb 21, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Bay Leaves	Bell Pepper	Butter
Cayenne	Celery	Chicken Breast	Chicken Stock
Eggs	Garlic	Jalapeno	Olive Oil
Onion	Oregano	Potato	Salt
Sausage	Shallot	Thyme

Chicken Breast Celery Chicken Basil Bell pepper Garlic Butter Olive oil Onion Oregano Potato Green Onion Shallot Grill

for flavor and categorization

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