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Bbq Chicken and Andouille Hash with Poached Eggs (Emeril Lagasse) Recipe

Bbq Chicken and Andouille Hash with Poached Eggs (Emeril Lagasse) Recipe

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Bbq Chicken and Andouille Hash with Poached Eggs (Emeril Lagasse)

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Ingredients:

Serving

6 oz chicken breast
1/4 cup prepared bbq sauce
salt and pepper
2 tbsp olive oil
2 cup diced cooked potatoes, 1/2-inch dice
1/4 cup small diced onions
2 tbsp minced shallots
1 cup chopped andouille sausage , (8 oz)
1 tbsp minced garlic
salt and pepper
4 eggs
3 tbsp sliced green onions
1 tbsp olive oil
2 tbsp chopped onions
2 tbsp chopped green onions
2 tbsp chopped celery
2 tbsp chopped green bell peppers
1 tbsp minced shallots
1 tbsp minced jalapeno peppers, seeded
1 tbsp minced garlic
1 tbsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
2 bay leaves
1 cup peeled, seeded and chopped italian plum tomatoes
1 cup chicken stock
1/2 tsp salt
1/2 tsp cayenne pepper
2 turns fresh black pepper
1 tbsp unsalted butter

Directions:

Poached Eggs:
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.
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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	631.71 Kcal (2645 kJ)
Calories from fat	328.72 Kcal
		% Daily Value*
Total Fat	36.52g	56%
Cholesterol	233.73mg	78%
Sodium	1033.42mg	43%
Potassium	756.21mg	16%
Total Carbs	49.14g	16%
Sugars	21.93g	88%
Dietary Fiber	3.75g	15%
Protein	27.01g	54%
Vitamin C	31.1mg	52%
Vitamin A	1.1mg	36%
Iron	5.7mg	32%
Calcium	105.6mg	11%

Amount Per 100 g
Calories	154.71 Kcal (648 kJ)
Calories from fat	80.51 Kcal
		% Daily Value*
Total Fat	8.95g	56%
Cholesterol	57.24mg	78%
Sodium	253.09mg	43%
Potassium	185.2mg	16%
Total Carbs	12.03g	16%
Sugars	5.37g	88%
Dietary Fiber	0.92g	15%
Protein	6.61g	54%
Vitamin C	7.6mg	52%
Vitamin A	0.3mg	36%
Iron	1.4mg	32%
Calcium	25.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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