Chef Michelle Bernstein’s savory poached egg and bacalao dish with chorizo hash is perfect for breakfast, brunch and beyond.
Author: Michelle Bernstein
Oven-Busted Cherry Tomatoes
- 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.