Roast Beef Hash with Poached Eggs and Wild Mushroom Sauce on Garlic French Bread
- 6 tablespoons unsalted butter, softened
- 1 teaspoon Essence, recipe follows
- 3 teaspoons minced garlic
- 1 small loaf French bread, 10 to 12-inches in length, split in half lengthwise
- 1 pound Idaho potatoes, peeled and cubed (about 2 1/2 cups)
- 6 strips bacon, chopped
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped red bell peppers
- 3/4 pound cooked roast beef, shredded or chopped (about 3 cups)
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon chopped fresh thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- 1 cup beef stock
- 8 Poached Eggs, recipe follows
- Wild Mushroom Sauce, recipe follows
- Chopped green onions, garnish
Preheat the oven to 350 degrees F.
In a small bowl, mix together the butter, Essence, and 1 teaspoon of the garlic until creamy. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven.
In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well.
In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the remaining 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste.
Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast and top each with 2 poached eggs. Spoon the mushroom sauce over the eggs, sprinkle with chopped green onions, and serve immediately.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Wild Mushroom Sauce:
3 tablespoons olive oil
1/2 cup finely chopped shallots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped green onions (green and white parts)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1 cup heavy cream
In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
Serve, or cover and keep warm until ready to use.
Yield: about 2 cupsPerfect Poached Eggs:
3 cups water
1/2 teaspoon white vinegar
1/2 teaspoon salt
8 large eggs
In a saucepan, bring the water, vinegar and salt to a simmer over high heat.
Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs.
(Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.)
Yield: 8 eggs
Recipe courtesy of Emeril Lagasse, 2003
Recipe courtesy of Robin Miller
Recipe courtesy of Ingrid Hoffmann