Bbq Chicken and Andouille Hash with Poached Eggs

Title: Bbq Chicken and Andouille Hash with Poached Eggs
Categories: None
Yield: 1 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

——————————-SAUCE PIQUANTE——————————-
1 tb Olive oil
2 tb Chopped onions
2 tb Chopped green onions
2 tb Chopped celery
2 tb Chopped green bell peppers
1 tb Minced shallots
1 tb Minced jalapeno peppers;
1 tb Minced garlic
1 tb Chopped fresh basil
1 ts Chopped fresh thyme
1 ts Chopped fresh oregano
2 Bay leaves
1 c Peeled; seeded and chopped
-Italian plum tomatoes
1 c Chicken stock
1/2 ts Salt
1/2 ts Cayenne pepper
2 Turns fresh black pepper
1 tb Unsalted butter


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

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