Corned Beef Hash with Poached Eggs

For the poached eggs:

Ingredients

1 teaspoon salt
8 large eggs

Instructions

Pour enough water into large roasting pan to reach a depth of 2 inches. Pour enough water into a large skillet to reach a depth of 1-½ inches; add 1 teaspoon salt to skillet and bring to a simmer.

Crack each egg into a separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked).

Using a slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water.

For the hash:

Yield: 

8 servings

Category

Course

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I LEARNED TO LOVE THESE WHEN

I LEARNED TO LOVE THESE WHEN IN PARIS.. A QUICK AND HARDY BREAKFAST, AT MOST OUTDOOR DINING PLACES..