Bbq Chicken And Andouille Hash With Poached Eggs Recipe

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.