BBQ Chicken And Andouille Hash With Poached Eggs

* Exported from MasterCook *

BBQ Chicken And Andouille Hash With Poached Eggs

Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
Sausage Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Chicken breast
1/4 cup Prepared BBQ sauce
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons Olive oil
2 cups Diced cooked potatoes, 1/2” dice
1/4 cup Small-diced onions
2 tablespoons Minced shallots
1 cup Chopped Andouille sausage - (8 ounces)
1 tablespoon Minced garlic
=== POACHED EGGS ===
1/2 teaspoon White vinegar
1/2 teaspoon Salt
4 Eggs
=== FOR SERVING ===
Sauce Piquante -- see * Note
3 tablespoons Shaved green onions

* Note: See the 'Sauce Piquante' recipe which is included in this collection
.

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 to 6 minutes on each side. Set asi
de and cool .
For hash: In a saute pan, heat the oil. Add the potatoes and saute, shakin
g 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 andouill
e mixture and saute for 1 minute. Add the garlic and season with salt and pepp
er, stir occasionally for 4 minutes.
For poached eggs: Bring 3 cups of water to a boil with 1/2 teaspoon white v
inegar 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 th
e eggs are set, about 2 to 2 1/2 minutes. Drain on paper towels.
To assemble, spoon a small amount of the Sauce Piquante 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.
This recipe yields 4 servings.

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