Spinach-Fennel Hash with Poached Eggs

Food Service Search Staff

INGREDIENTS:3 large Roma tomatoes
2 Tbsp. prepared pesto
12 baguette bread slices
as needed, olive oil
3 Tbsp. grated Parmesan cheese
1 lb., 4 oz. Yukon Gold Potatoes
4 links (1 lb.) Italian sausage
3 Tbsp. olive oil
1 cup red onions, diced
1 cup fresh fennel, diced
¼ cup red bell pepper, diced
1 tsp. garlic, minced
2 tsp. fresh basil, chopped
1 cup chicken or vegetable broth
1 ½ cups fresh spinach, chiffonade
12 large eggs
as needed, vinegar DIRECTIONS:Slice tomatoes in half crosswise. Make crowns out of sliced end of tomatoes. Fill each crown with 1 tsp. pesto; keep refrigerated until serving. Brush bread slices with olive oil and sprinkle with cheese. Broil 1-2 minutes; keep warm. Peel, dice and blanch potatoes for 5 minutes. Drain. Poach the sausage in small amount of water until thoroughly cooked; drain. Keep warm. Heat the oil over medium-high heat. Stir in onions, fennel, peppers, and garlic. Cook, stirring frequently, for 5 minutes. Stir in potatoes and basil.

Add broth. Cook down volume of broth by half, about 5 minutes. Stir in spinach and continue cooking until potatoes are tender, additional 3-5 minutes. Keep warm.

Poach eggs* in deep saucepan of simmering water, adding 1 oz. vinegar to each quart of water used. Keep warm. Slice sausage into 4-5 pieces.

To serve: Portion 3/4 cup hash in center of plate. Top with 2 eggs. Surround hash with 2 bread slices, 3 slices sausage and tomato crown. Serve immediately.

*Cook poached eggs until whites are set (completely coagulated and firm) and yolk begins to thicken (not runny, but not hard). SERVINGS:6 servings From: Chef Joe Domina, Director of Food and Beverage, Radisson Hotel at Star Plaza, Merrillville, IN PHOTO CREDIT:Photo Credit: American Egg Board