RECIPE | Chef Matt Broussard's Vegetable Hash and Egg Custard

A summer squash crown for Eggland’s Best, the royalty of eggs.

September 7, 2018 ● 1 min read

By Chef Matthew Broussard

Want to up your egg game to match the rustic simplicity of Chef Broussard’s creation? Of course you do. Here’s how to do it, in a recipe brought to you in partnership with Eggland’s Best. 

Summer Vegetable Hash with Eggland’s Best Warm Custard, Aleppo and Chorizo Vinaigrette

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 4



100 g cotija cheese
50 g milk
2 Eggland's Best eggs

Chorizo Vinaigrette:

1/4 cup canola oil
8 oz pork chorizo
1 tbsp  sherry vinegar

 Summer Vegetable Hash:

1 tbsp butter
1 green onion, thinly sliced
8 oz summer squash, diced
8 oz turnip, diced
1 tsp minced garlic
1 tsp lemon juice
Aleppo pepper


4 Eggland's Best eggs
2 lb brown butter
1 tbsp chopped fresh herbs


1.   Custard: Blend together cotija cheese, milk, 50 g water, and eggs. Sous-vide at 176˚F in a pastry bag (or poach in hot water if you don’t have a circulator). Chill in ice water bath; blend until smooth.

2.     Chorizo Vinaigrette: Heat oil in a skillet set over medium heat; cook chorizo until crisp and cooked through. Add sherry vinegar. Set aside.

3.   Summer Vegetable Hash: Melt butter in a skillet set over medium-high heat; sauté green onion, squash and turnip for 3 to 5 minutes or until squash and turnip are cooked. Add garlic; cook for 1 minute. Add lemon juice, salt, and pepper.

4.   Eggs: In a saucepan set over medium heat, poach eggs gently in brown butter, ensuring eggs are completely immersed in brown butter.

 5.   Spoon warm custard into the center of 4 plates. Place poached eggs on top of custard. Drizzle chorizo vinaigrette over eggs. Sprinkle with chopped herbs.