59
      Wednesday
      75 / 50
      Thursday
      79 / 52
      Friday
      82 / 58

      Poached Eggs with Spicy Corn Beef Hash

      Poached Egg and Hash
      Poached Egg and 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.