Poached Eggs with Spicy Corn Beef Hash


Poached Eggs:

4 Eggs, Fresh
1 qt Water
2 tsp White Vinegar
1 tsp Salt

Directions:

Bring water, vinegar and salt to boil and reduce to simmer. Break eggs into separate cups. Carefully pour eggs into water. Cook for 3 minutes or until whites set up. Serve immediately or cool in ice water bath

Note:  Eggs can be reheated in simmering water

Spicy Corn Beef Hash:

8 oz Corn Beef, cooked and diced
¼ cup Red, Yellow, Green Pepper, diced
¼ cup Yellow Onion, diced
8 each Red Potatoes, cooked and diced
1 Tbsp Jalapeno, finely diced
2 Tbsp Olive Oil
Salt and Pepper to taste

Directions:

Add olive oil to sauté pan on high heat. Add diced red potatoes and sauté until brown. Add onion and cook until tender.  Add corn beef, peppers and jalapenos, cook on high heat until warmed through, mix as you go, about 5 minutes. Season with salt and pepper

Mornay Sauce:

3 Tbsp Flour
3 Tbsp Butter
2 cup Milk
¼ cup Gruyere Cheese
Salt and Pepper to taste

Directions:

Melt butter in sauce pan and mix in flour. Slowly whisk in milk until mixture thickens and allow to simmer for about 5 minutes. Season with salt and pepper.

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