Bbq Chicken and Andouille Hash with Poached Eggs

Ingredients

• 6 ounce chicken breast
• 1/4 cup prepared BBQ Sauce
• Salt and pepper
• 2 tablespoons olive oil
• 2 cup diced cooked potatoes, 1/2-inch dice
• 1/4 cup small diced onions
• 2 tablespoons minced shallots
• 1 cup chopped Andouille sausage, (8 ounces)
• 1 tablespoons minced garlic
• Salt and pepper

Poached Eggs:

• 4 eggs
• 3 tablespoons sliced green onions

Directions

Heat the grill or broiler. Season the chicken with salt and pepper. Brush the BBQ Sauce on the chicken, coating the breast completely. Place the chicken on the hot grill or broiler and cook for 5-6 minutes on each side. Set aside and cool. For hash: In a saute pan, heat the oil. Add the potatoes and saute, shaking the pan occasionally, for 2 minutes. Add the onions, shallots, and andouille and stir-fry for 1 minute. Small dice the BBQ chicken and add to the andouille mixture and saute for 1 minute. Add the garlic and season with salt and pepper, stir occasionally for 4 minutes. 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. 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, about 2-2 1/2 minutes. Drain on paper towels.

SAUCE PIQUANTE:

• 1 tablespoons olive oil
• 2 tablespoons chopped onions
• 2 tablespoons chopped green onions
• 2 tablespoons chopped celery
• 2 tablespoons chopped green bell peppers
• 1 tablespoons minced shallots
• 1 tablespoons minced jalapeno peppers, seeded
• 1 tablespoons minced garlic
• 1 tablespoons chopped fresh basil
• 1 teaspoons chopped fresh thyme
• 1 teaspoons chopped fresh oregano
• 2 bay leaves
• 1 cup peeled, seeded and chopped Italian plum tomatoes
• 1 cup chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 turns fresh black pepper
• 1 tablespoon unsalted butter

In a sauce pot, heat the oil. Add the onions, green onions, celery, bell peppers, jalapenos, shallots, and garlic over high heat. Add the basil, thyme, oregano, and bay leaves. Saute for 2 minutes. Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring to a boil. Cook over high heat for 2 minutes, reduce the heat and simmer, stirring occasionally, for about 5 minutes. Stir in the butter and remove from the heat. To assemble, spoon a small amount of the sauce in the center of the plate. Place 3/4 cup of the hash on the sauce. Top with the poached egg and garnish with shaved green onions.

Yield: 2 cups