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Brioches Stuffed with Chicken Hash (Emeril Lagasse) Recipe

Brioches Stuffed with Chicken Hash (Emeril Lagasse) Recipe

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Brioches Stuffed with Chicken Hash (Emeril Lagasse)

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Ingredients:

Serving

4 brioche rolls , upper third removed and insides scooped out
2 tbsp olive oil
1/4 lb ham, chopped
1/2 cup chopped yellow onions
1/4 cup chopped dice carrots
1/4 cup chopped dice celery
1 cup sliced button mushrooms
11/2 tsp minced garlic
1 tsp salt
1/2 tsp fresh cracked black pepper
1 lb boneless, skinless chicken thigh meat, cut into 3/4 inch cubes
1 cup chicken stock
1/2 cup heavy cream
2 tbsp unsalted butter , cut into pieces
1 1/2 tsp chopped fresh thyme
brabant potatoes, recipe follows
2 tbsp white vinegar
8 quail eggs or 4 regular eggs
1/2 cup grated parmesan
1/4 cup chopped parsley, garnish
1 lb idaho potatoes, peeled and cut into even 1/2-inch cubes
3 cups vegetable oil, for frying
1/4 tsp salt

Directions:

To finish:
Preheat the oven to 225 degrees F. Place the brioche rolls and their tops on a baking sheet and place in the oven to warm.
In a large skillet, heat the oil over medium-high heat. Add the ham and cook, stirring, until lightly caramelized, about 3 minutes. Add the onions, carrots, and celery and cook, stirring often for 4 minutes. Add the mushrooms and cook for 5 minutes. Add the garlic, salt, and pepper, and cook for 30 seconds. Add the chicken and cook, stirring often, until slightly caramelized, about 5 minutes.
Add the stock and bring to a boil. Cook until reduced by half, about 3 minutes. Add the cream and cook until reduced by half.
Add the butter to the hash and stir to incorporate. Add the thyme and Brabant potatoes, and toss to combine. Remove from the heat.
Have a pot of simmering water. Add vinegar. Carefully break the eggs into a small bowl. Slide the eggs, 1 at a time, into the water and poach just until the white is set and the center is still soft, about 3 minutes. Remove the poached eggs from the water with a slotted spoon and place on a paper towel lined plate.
Remove the brioches from the oven and place 1 on each of 4 plates. Spoon the chicken hash into each brioche, sprinkle with cheese and top with poached eggs. Set the brioche tops on each at an angle, and sprinkle with the parsley. Serve.
Brabant Potatoes:
Place the potato cubes in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until slightly tender, about 10 minutes. Drain and pat dry with paper towels.
Heat an electric fryer to 360 degrees F. Add the potatoes and, fry, turning to brown evenly, for 3 to 4 minutes. Drain

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2036.73 Kcal (8527 kJ)
Calories from fat	1089.49 Kcal
		% Daily Value*
Total Fat	121.05g	186%
Cholesterol	942.41mg	314%
Sodium	2152.88mg	90%
Potassium	1780.01mg	38%
Total Carbs	147.8g	49%
Sugars	18g	72%
Dietary Fiber	9.16g	37%
Protein	81.97g	164%
Vitamin C	22.1mg	37%
Vitamin A	1.7mg	56%
Iron	5mg	28%
Calcium	547mg	55%

Amount Per 100 g
Calories	238.96 Kcal (1000 kJ)
Calories from fat	127.82 Kcal
		% Daily Value*
Total Fat	14.2g	186%
Cholesterol	110.57mg	314%
Sodium	252.58mg	90%
Potassium	208.84mg	38%
Total Carbs	17.34g	49%
Sugars	2.11g	72%
Dietary Fiber	1.07g	37%
Protein	9.62g	164%
Vitamin C	2.6mg	37%
Vitamin A	0.2mg	56%
Iron	0.6mg	28%
Calcium	64.2mg	55%

* 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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Recipe Tags

Weightwatchers Points

50

Points
54

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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