No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Brioches Stuffed With Chicken Hash

  • Yield: 4 servings


  • 4 brioche rolls, upper third removedand insides scooped out
  • 2 tablespoons olive oil
  • 1/4 pound ham, chopped
  • 1/2 cup chopped yellow onions
  • 1/4 cup chopped dice carrots
  • 1/4 cup chopped dice celery
  • 1 cup sliced button mushrooms
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 pound boneless, skinless chicken thigh meat, cut into 3/4 inch cubes
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 1/2 teaspoon chopped fresh thyme
  • Brabant Potatoes
  • 2 tablespoons white vinegar
  • 8 quail eggs or 4 regular eggs
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped parsley, garnish


  • Preheat the oven to 225 degrees F.
  • Place the brioche rolls and their tops on a baking sheet and place in the oven to warm.
  • In a large skillet, heat the oil over medium-high heat. Add the ham and cook, stirring, until lightly caramelized, about 3 minutes. Add the onions, carrots, and celery and cook, stirring often for 4 minutes. Add the mushrooms and cook for 5 minutes. Add the garlic, salt, and pepper, and cook for 30 seconds. Add the chicken and cook, stirring often, until slightly caramelized, about 5 minutes.
  • Add the stock and bring to a boil. Cook until reduced by half, about 3 minutes. Add the cream and cook until reduced by half.
  • Add the butter to the hash and stir to incorporate. Add the thyme and Brabant potatoes, and toss to combine. Remove from the heat.
  • Have a pot of simmering water. Add vinegar. Carefully break the eggs into a small bowl. Slide the eggs, 1 at a time, into the water and poach just until the white is set and the center is still soft, about 3 minutes. Remove the poached eggs from the water with a slotted spoon and place on a paper towel lined plate.
  • Remove the brioches from the oven and place 1 on each of 4 plates. Spoon the chicken hash into each brioche, sprinkle with cheese and top with poached eggs. Set the brioche tops on each at an angle, and sprinkle with the parsley. Serve.