As submitted by Carol and Rick Cloutier for Epicurious.com’s Favorite Mother’s Day Recipe Contest.
This is a surprisingly-light version of breakfast hash but is more of a hearty soup than a skillet dish. The first time I fed this to my Mother as a “breakfast-in-bed” surprise on Mother’s Day, she begged for seconds.
Makes 4 servings; can be doubled.
2 tablespoons olive oil
3 cloves garlic
6 small red potatoes
½ pound smoked link sausage (1 link)
½ pound smoked ham
2 cups beef bouillon
½ teaspoon red pepper
1 tablespoon thyme
4 eggs
4 slices of ciabatta bread
Heat oil in large skillet on medium-low heat. Peel and chop the garlic and add to the pan. Sauté about 2 minutes. Chop the potatoes into quarters and add to the garlic. Turn up the heat to medium and cook the potatoes and garlic for about 5 minutes.
Chop the sausage and ham and add to skillet. Cook another 5 minutes. Pour in the boullion and season with red pepper and thyme. Allow the broth mixture to simmer about 5 minutes. Carefully crack the eggs into the broth mixture and cover. The eggs will poach in the liquid in about 3 to 4 minutes.
Meanwhile, toast the bread.
To serve, remove the poached eggs with a slotted spoon and place each egg on a piece of toast. Spoon the stew mixture into soup bowls and top with each with the egg on the toast.
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