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Chicken Andouille Hash With Poached Eggs And Sauce Piquante

  • Yield: 4 brunch servings



  • Prepare the Sauce Piquante, and keep warm.
  • Preheat the oven to 200?F.
  • Heat the oil in a large skillet over high heat. Add the potatoes and sautÈ, shaking the skillet occasionally, for 2 minutes. Add the onions, bell peppers, and andouille and stir-fry for 1 minute.
  • Add the chicken and sautÈ for 1 minute. Add the garlic, Creole Seasoning, salt, and pepper and fry, stirring occasionally, for 4 minutes. Remove from the heat. Makes 3 cups.
  • Keep the hash warm by placing the skillet in the oven. Prepare the Perfect Poached Eggs.
  • To serve, mound 3/4 cup of the hash on each of 4 dinner plates. Place 1 Perfect Poached Egg on top of each and drizzle with a generous 1/3 cup of the Sauce Piquante. Sprinkle each serving with 1 tablespoon of the green onions.
  • Note: 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 an egg 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 and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water.