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chicken breast bbq sauce salt extra-virgin olive oil potatoes onions shallots sausage garlic white vinegar salt eggs Sauce onions
Viewed: 104 - Published at: 2 years agoIngredients
- 6 ounce Chicken breast
- 1/4 c. Prepared BBQ sauce Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 2 c. Diced cooked potatoes, 1/2" dice
- 1/4 c. Small-diced onions
- 2 Tbsp. Chopped shallots
- 1 c. Minced Andouille sausage - (8 ounces)
- 1 Tbsp. Chopped garlic
- 1/2 tsp White vinegar
- 1/2 tsp Salt
- 4 x Large eggs Sauce Piquante see * Note
- 3 Tbsp. Shaved green onions
Method
- Heat the grill or possibly broiler.
- Season the chicken with salt and pepper.
- Brush the BBQ Sauce on the chicken, coating the breast completely.
- Place the chicken on the warm grill or possibly broiler and cook for 5 to 6 min on each side.
- Set aside and cold.
- For hash: In a saute/fry pan, heat the oil.
- Add in the potatoes and saute/fry, shaking the pan occasionally, for 2 min.
- Add in the onions, shallots, and andouille and stir-fry for 1 minute.
- Small dice the BBQ chicken and add in to the andouille mix and saute/fry for 1 minute.
- Add in the garlic and season with salt and pepper, stir occasionally for 4 min.
- For poached Large eggs: Bring 3 c. of water to a boil with 1/2 tsp.
- white vinegar and 1/2 tsp.
- salt in a small saucepan over high heat.
- Crack an egg into a c. and slide the egg gently into the water.
- Crack another egg into the c. 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 till the Large eggs are set, about 2 to 2 1/2 min.
- Drain on paper towels.
- To assemble, spoon a small amount of the Sauce Piquante in the center of the plate.
- Place 3/4 c. of the hash on the sauce.
- Top with the poached egg and garnish with shaved green onions.
- This recipe yields 4 servings.
