Grilled Chicken Hash Topped With Egg |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
8 chicken breasts |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
2 tablespoons olive oil |
16 fingerling potatoes (blanched and cut in half) |
1 medium onion, julienned |
6 ounces asparagus, cleaned |
3 ounces baby spinach |
16 eggs |
1 ounce white vinegar |
Directions:
1. Preheat grill, place large pot of water on stove with the white vinegar and bring to a simmer.
2. Season chicken with salt and pepper (or own seasoning)and drizzle with olive oil.
3. Place on the grill, brown and cook to 165°F.
4. In medium saute' pan place oil, and cook onions til carmelized.
5. Add asparagus and cook til tender. Add potatoes and lightly brown, add salt and pepper(or own seasoning), add spinach and allow to wilt.
6. Dice chicken and add to pan.
7. Crack eggs one at a time into the simmering water and vinegar for 4 minutes til whites are cooked.
8. Plate hash then top with poached eggs.
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