Bbq Chicken & Andouille Hash With Poached Eggs
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Bbq Chicken & Andouille Hash With Poached Eggs
  Chicken    Eggs  
Last updated 6/12/2012 12:59:36 AM. Recipe ID 22595. Report a problem with this recipe.
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      Title: Bbq chicken & andouille hash with poached eggs
      Yield: 4 Servings
 
      6 oz Chicken breast
    1/4 c  Prepared BBQ Sauce
           Salt and pepper
      2 tb Olive oil
      2 c  Diced cooked potatoes,
    1/2    -inch dice
    1/4 c  Small diced onions
      2 tb Minced shallots
      1 c  Chopped Andouille sausage,
           (8 ounces)
      1 tb Minced garlic
           Poached Eggs:
      4    Eggs
      3 tb Sliced green onions
 
  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
  




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Recipe ID 22595 (Apr 03, 2005)

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