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Instructions |
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Prepare NEW ENGLAND BOILED DINNER (see recipe), making an additional full serving. Store serving in a pot of the cooking broth overnight in the fridge.
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The next day warm the pot just enough to melt any accumulated fat. Drain ingredients and dice (shown) or mince all to uniform size. Heat oil on medium (or a bit higher) in cast-iron skillet or large non-stick pan. Add ingredients, and give them a quick stir. Use a spatula to form and press into a compact even layer. Then, leave it alone for about 15 minutes (forming a nice crust on the bottom).
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Meanwhile, bring a pot of water with a splash of vinegar to a hot simmer (NOT a boil!) Crack one egg into each of four shallow ceramic cups. (I prefer to pierce the yolks with a fork, but this is not necessary). Slowly lower the bottom part of each cup into the water and slowly pour out each egg. If an egg sinks, wait for it to set before gently prying it up with a slotted spoon. When all eggs are set, remove pot from heat and let sit 10-15 minutes (eggs will continue to cook).
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Divide hash in half and remove to plates. Remove poached eggs with a slotted spoon and place two atop each plate of hash. Sprinkle with salt and pepper.
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Serving
Suggestions |
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Serve with hot buttered toast.
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Originally Submitted
1/11/2011
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