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Title: Bbq Chicken And Andouille Hash With Poached Eggs
Yield: 4 Servings

Ingredients

      6 oz Chicken breast
    1/4 c  Prepared BBQ sauce
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      2 tb Olive oil
      2 c  Diced cooked potatoes, 1/2"
           -dice
    1/4 c  Small-diced onions
      2 tb Minced shallots
      1 c  Chopped Andouille sausage -
           -(8 ounc
      1 tb Minced garlic
           === POACHED EGGS ===
    1/2 ts White vinegar
    1/2 ts Salt
      4    Eggs
           === FOR SERVING ===
           Sauce Piquante; see * Note
      3 tb Shaved green onions

Instructions

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

Heat the grill or broiler. Season the chicken with salt and
pepper. Brushthe 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 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 theandouille mixture and saute for 1 minute. Add the
garlic and season with salt and pepper, stir occasionally for 4 minutes.
For poached eggs: 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 anegg 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 andsimmer until the 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 eggand garnish with shaved green onions.
This recipe yields 4 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2280
broadcast 02-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

03-07-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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