EGGS OWEN

Table of Contents

EGGS OWEN

EGGS OWEN. Alimento Base: Eggs, Peel and cube the potato. Fill a large saucepan with water and bring the liquid to a boil. Add the potatoes to the boiling water and cook until tender, about 15 minutes; do not overcook. Melt the butter in a large...
Tiempo de preparación 40 minutos
Tiempo total 40 minutos
Plato Eggs
Cocina United States
Raciones 4 comensales

Ingredientes
  

  • 1 large Idaho potato
  • 1/4 cup 1/2 stick butter
  • 1 pound beef tenderloin diced (beef tips can be substituted)
  • 1/2 cup onion finely chopped
  • 1/2 cup celery finely chopped
  • 1/2 cup green bell pepper
  • 2 tablespoons garlic finely chopped
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1/2 cup scallions finely chopped
  • Pinch of cayenne pepper
  • Pinch of white pepper
  • 1 cup beef stock
  • 1/4 cup fresh parsley finely chopped
  • Salt and black pepper
  • 8 poached eggs see recipe on this site
  • 1/2 cup Marchand de Vin sauce see recipe on this site
  • Grilled tomatoes for garnish

Elaboración paso a paso
 

  • Preparation
  • Peel and cube the potato. Fill a large saucepan with water and bring the liquid to a boil.
  • Add the potatoes to the boiling water and cook until tender, about 15 minutes; do not overcook.
  • Melt the butter in a large skillet and brown the beef tenderloin over moderately high heat, about three to four minutes.
  • Remove the meat from the pan with a slotted spoon and set aside.
  • Add the onions to the skillet and cook for two minutes, then stir in the celery, bell pepper, garlic and bay leaves.
  • Cook the vegetables for two to three minutes until tender, then blend in the Worcestershire, flour, scallions, cayenne and white pepper.
  • Season with salt and pepper to taste.
  • Whisk the beef stock into the mixture and return the diced meat to the pan.
  • When the mixture comes to a boil, lower the heat and simmer for about 10 minutes, until the liquid has reduced.
  • Remove the bay leaves and fold in the diced potatoes and parsley.
  • Spoon two portions of hash onto each serving plate, then place a poached egg on the hash.
  • Ladle Marchand de Vin sauce over the eggs, garnished with grilled tomatoes and serve.