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Entrée – Breakfast
Poached Egg and Green Nest on Pan-Seared Hash |
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This recipe was featured on
"You're the Chef" episode #703.
Watch this episode on Google Video.
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Yield: four portions
Ingredients:
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2 c. |
cooked meat, such as roast pork chopped |
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2 c. |
cooked potatoes, chopped |
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1/4 c. |
clarified butter |
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2 tsp. |
salt |
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1 c. |
ground black pepper |
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1/2 c. |
roasted garlic |
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1/2 c. |
chives, chopped |
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6 c. |
Swiss chard, washed, chopped |
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as needed |
clarified butter |
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to taste |
salt |
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to taste |
black pepper, ground |
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4 each |
large eggs |
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1 qt. |
water |
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1 Tbsp. |
lemon juice |
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1 tsp. |
salt |
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Procedure:
In a large sauté pan over high heat, brown the meat and potatoes in the butter.
Add the chives and the roasted garlic. Toss until completely combined. Adjust the seasoning and hold warm for service.
Over high heat, sauté the Swiss chard for about 1 minute or until it is wilted. Season and hold warm.
In a small low-sided saucepot, bring the water, lemon and salt to a boil, and then reduce to a simmer. Add the eggs and cook for about 3 minutes, or until the eggs are slightly firm in the center.
Plate the hash on the plate, top with some Swiss chard to form a nest and top with an egg.
Garnish with some edible flowers.
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