I was instructing at the Loblaws at Bayview Village yesterday and made this recipe.  It looks like a lot of ingredients but it isn’t, so do try it.  It is a great lunch or dinner menu item. Picture below is this dish (the eggs were cooked in a muffin tin) served with sautéed Cremini/Shiitake Mushrooms and Asparagus as well as sautéed Broccoli Rabe. Enjoy!

1 cup Dried Chanterelle Mushrooms, soaked in water – reserve the liquid
1 cup Rice, Barley, Spelt Blend – this is a premixed packet sold at the store
3 Lean Italian Sausages
2 cups diced Potato
1 cup diced Onion
1 cup diced Red Pepper
1 1/2 tsp Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Dried Thyme (whole not ground)
2 cups Baby Spinach
Salt and Pepper to taste
Olive Oil

For the poached eggs
6 Eggs
2 tblsp Vinegar

Soak the mushrooms in 2 cups of hot water for about 30 minutes – remove the mushrooms and dice, strain the liquid (paper towel or coffee filter in a sieve) to remove any sand and grit that usually comes with dried mushrooms.
Make the rice following the instructions on the package – cover and set aside.
Saute the sausage in olive oil until lightly browned.
Add the onion, potato and pepper – combine and fry the mixture for about 2 minutes.
Add the spices – stir and fry about 1 minute.
Add the mushroom liquid – you should have about 1 cup of liquid – use stock or water if you don’t have 1 cup
– this is to cook the potatoes and add moisture to the hash.
When the potatoes are cooked – add the spinach and stir – taste, season and taste.
Add the rice and stir – taste, season and taste.
I like it a bit moist so didn’t dry out my hash, if you like it drier, uncover and let it dry out over medium heat – but keep stirring it or it will burn.

Poached Eggs
Bring the water temperature up to 175f or just below simmering stage, add vinegar and salt
Break an egg into a small container and pour it into the water, let the edge of the cup touch the water when you are pouring it in. Gently fold the spreading whites over onto each other. After about 2 – 4 minutes, your egg white should be cooked but the yolk still runny. Remove with a slotted spoon, touch the bottom of the spoon to a paper towel to remove excess moisture, place on top of the plate. Pepper and salt the egg and serve. (Google poaching eggs on Youtube – as many different methods as there are eggs or follow the muffin tin method below – by far the easiest).

Or, spray the insides of a muffin tin, break an egg into each container – pepper and salt the egg – put in a 400f oven for about 10 – 15 minutes – check it at 10 minutes – remove it when it has reached the consistency you like. Serve on top of the hash. Awesome and easily done in less than an hour. As always – enjoy!

You can use any type of dried or fresh mushroom as well as any type of rice blend.
You can substitute Arugula for the Spinach, or Kale or Chard or… you get the idea.
If you like it spicier add some Hot Hungarian Paprika, more Cayenne Pepper or 1 or 2 Fresh Thai Chilies just before you add the spices to the pot.
You can use any flavor vinegar when poaching.

Chanterelle Mushroom and Spelt Hash with Poached Eggs