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.