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Roast Beef Hash with Poached Eggs and Wild Mushroom Sauce on Garlic French Bread (Emeril Lagasse) Recipe

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Roast Beef Hash with Poached Eggs and Wild Mushroom Sauce on Garlic French Bread (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
824
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Essence (Emeril's Creole Seasoning):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried leaf oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly and store in an airtight jar or container.
  16. Yield: about 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  18. Wild Mushroom Sauce:
  19. 3 tablespoons olive oil
  20. 1/2 cup finely chopped shallots
  21. 3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean
  22. 1/2 teaspoon salt
  23. 1/2 teaspoon freshly ground black pepper
  24. 2 tablespoons finely chopped green onions (green and white parts)
  25. 2 tablespoons chopped fresh flat-leaf parsley
  26. 1 tablespoon minced garlic
  27. 1 1/2 cups veal stock or beef stock, or low-sodium beef broth
  28. 1 cup heavy cream
  29. 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.
  30. Serve, or cover and keep warm until ready to use.
  31. Yield: about 2 cups
  32. Perfect Poached Eggs:
  33. 3 cups water
  34. 1/2 teaspoon white vinegar
  35. 1/2 teaspoon salt
  36. 8 large eggs
  37. In a saucepan, bring the water, vinegar and salt to a simmer over high heat.
  38. 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.
  39. (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.)
  40. Yield: 8 eggs
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 823.56 Kcal (3448 kJ)
Calories from fat 473.71 Kcal
% Daily Value*
Total Fat 52.63g 81%
Cholesterol 514.09mg 171%
Sodium 1294.69mg 54%
Potassium 1303.4mg 28%
Total Carbs 36.95g 12%
Sugars 3.89g 16%
Dietary Fiber 3.1g 12%
Protein 47.82g 96%
Vitamin C 49.9mg 83%
Vitamin A 0.8mg 27%
Iron 15.6mg 87%
Calcium 124.6mg 12%
Amount Per 100 g
Calories 158.85 Kcal (665 kJ)
Calories from fat 91.37 Kcal
% Daily Value*
Total Fat 10.15g 81%
Cholesterol 99.16mg 171%
Sodium 249.72mg 54%
Potassium 251.4mg 28%
Total Carbs 7.13g 12%
Sugars 0.75g 16%
Dietary Fiber 0.6g 12%
Protein 9.22g 96%
Vitamin C 9.6mg 83%
Vitamin A 0.2mg 27%
Iron 3mg 87%
Calcium 24mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.2
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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