White Bean, Norwegian Bacalao and Chorizo Hash with Poached Egg

White Bean, Norwegian Bacalao and Chorizo Hash with Poached Egg

Chef Michelle Bernstein’s savory poached egg and bacalao dish with chorizo hash is perfect for breakfast, brunch and beyond.

Author: Michelle Bernstein

Difficulty Medium
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Ingredients

Number of servings

Bacalao

Oven-Busted Cherry Tomatoes

Poached Egg

Hash

Procedure

  • To prepare the Bacalao, soak Norwegian Cod in water inside a refrigerator for 2 days, changing water 3 times during soaking.
  • After soaking, place fish into a small pot with milk, garlic and bay leaf. Simmer for 20 minutes. Strain fish and discard milk, garlic and bay leaf. Flake the Bacalao.
  • Make Oven-Busted Cherry Tomatoes: Preheat an oven to 350ºF.
  • Line a baking sheet with parchment paper. Toss tomatoes in olive oil and season with a pinch of salt and pepper. Place tomatoes in a single layer on the baking sheet, and bake 8–12 minutes or just until tomatoes burst open.
  • For the Poached Egg, bring a saucepan of water to a boil with vinegar. Lower heat until bubbling stops and add eggs; cook 2–3 minutes, until set. Remove carefully with a slotted spoon.
  • To make the Hash, gently smash garlic and cut chorizo into a ⅛” dice. Heat olive oil and chorizo together in a large, heavy-bottomed sauté pan over medium heat. When oil starts to bubble, add garlic and shallot while stirring. Sauté 1–2 minutes until the mixture is fragrant, then add white beans.
  • Add chicken stock and cook until reduced to one-quarter of its original volume. Chop herbs, then add Bacalao, thyme, Italian parsley, dry sherry, lemon zest and Oven-Busted Tomatoes. Season to taste with salt and pepper; simmer 1–2 minutes to marry the flavors and warm everything through.
  • Serve Hash, topped with a Poached Egg.