Sweet Potato-Chicken Hash With Poached Eggs

Serves 4

Ingredients for Sweet Potato-Chicken Hash:

• 2 large sweet potatoes
• 3 boneless, skinless chicken breasts
• Salt and freshly ground pepper, to taste
• 2 scallions, thinly sliced
• 1/4 c. cilantro, coarsely chopped
• 1/4 c. canned chipotle peppers
• 1 T. honey
• 2 T. olive oil

Ingredients for Poached Eggs:

• 3 c. water
• 1 T. white wine vinegar
• 4 eggs

How to prepare Hash:

1. In medium saucepan, cover potatoes with cold water and bring to boil over high heat.
2. Reduce heat and simmer until tender, about 25-30 minutes.
3. Drain potatoes, peel and cut into 1/2-inch cubes.
4. Season chicken breasts with salt and pepper and place in saucepan of simmering water. Do not allow to become a hard boil.
5. Gently poach for 10-12 minutes or until cooked through.
6. Cut each breast into 1/2-inch cubes. Place potato, chicken, scallions, cilantro, chipotle and honey in large bowl and mix gently until combined. Season with salt and pepper.
7. Make 4 equal-sized patties. Heat oil in large sauti pan until just smoking.
8. Season patties with salt and pepper to taste and sauti on each side until golden brown.
9. Keep warm.

How to prepare Poached Eggs:

1. Heat water and vinegar in a large frying pan until simmering.
2. Break each egg into a cup and gently add to water. Poach 4-5 minutes, or until yolk is nearly cooked.
3. Remove eggs from pan with a slotted spoon to drain liquid. Top each hash patty with one poached egg.

French Toast With Blueberry Maple Syrup

Serves 4

Ingredients Needed for French Toast:

• 4 eggs
• 1 c. milk
• 2 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1 Tbsp. dark rum (optional)
• 1 stick unsalted butter, divided
• 8 slices of country bread (sliced 3/4-inch thick)

Ingredients Needed for Blueberry Maple Syrup:

• 1 c. fresh blueberries
• 1 c. pure maple syrup
• 1 Tbsp. orange zest

How to Prepare the French Toast:

• Place the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg and dark rum in a large baking dish and whisk until blended.
• Soak the slices of bread for 2-3 minutes in the egg mixture, turning the slices at least once so they will be evenly moistened.
• Heat 4 tablespoons of the butter in a large sauti pan over medium heat. When the butter in sizzling, remove 4 of the slices from the egg mixture and cook on one side until golden brown. Turn carefully and cook until the other side is golden brown.
• Repeat with the remaining 4 tablespoons of butter and 4 slices of bread. Place on a baking sheet and place in a 350 F oven to crisp before serving. Serve with the blueberry maple syrup.

How to Prepare the Blueberry Maple Syrup:

1. Place the blueberries and 2 tablespoons of the maple syrup in a blender. Blend until smooth.
2. Add the pureed blueberries, remaining maple syrup and orange zest to a medium saucepan.
3. Simmer over low heat for 15 minutes.
4. Remove from heat and let steep for 30 minutes. Reheat just before serving.

Smoked Salmon and Asparagus with Mustard Dill Vinaigrette

Serves 4

Ingredients Needed for Smoked Salmon and Asparagus:

• 12 spears pencil-thin asparagus
• 12 thin slices smoked salmon

Ingredients Needed for Mustard-Dill Vinaigrette:

• 3 Tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 Tbsp. finely diced shallots
• 1/4 c. fresh dill
• 1/2 c. olive oil

How to Prepare the Smoked Salmon and Asparagus:

• Trim the woody ends of the asparagus off so that all are approximately the same length.
• Blanch the asparagus in a pot of salted boiling water until just tender and bright green, approximately 3-4 minutes.
• Drain well.

How to Prepare the Vinaigrette:

1. Place the vinegar, mustard, shallots, and dill in a blender and blend until smooth.
2. Slowly add the oil, drop by drop at first, until it is emulsified.

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