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1
Heat the grill or broiler.
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2
Season the chicken with salt and pepper.
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3
Brush the BBQ Sauce on the chicken, coating the breast completely.
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4
Place the chicken on the hot grill or broiler and cook for 5-6 minutes on each side.
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5
Set aside and cool.
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6
For hash: In a saute pan, heat the oil.
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7
Add the potatoes and saute, shaking the pan occasionally, for 2 minutes.
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8
Add the onions, shallots, and andouille and stir-fry for 1 minute.
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9
Small dice the BBQ chicken and add to the andouille mixture and saute for 1 minute.
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10
Add the garlic and season with salt and pepper, stir occasionally for 4 minutes.
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11
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.
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12
Crack an egg into a cup and slide the egg gently into the water.
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13
Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well.
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14
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.
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15
Drain on paper towels.
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16
In a sauce pot, heat the oil.
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17
Add the onions, green onions, celery, bell peppers, jalapenos, shallots, and garlic over high heat.
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18
Add the basil, thyme, oregano, and bay leaves.
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19
Saute for 2 minutes.
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20
Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil.
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21
Cook over high heat for 2 minutes, reduce the heat and simmer, stirring occasionally, for about 5 minutes.
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22
Stir in the butter and remove from the heat.
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23
To assemble, spoon a small amount of the sauce in the center of the plate.
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24
Place 3/4 cup of the hash on the sauce.
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25
Top with the poached egg and garnish with shaved green onions.
