Fog-Style Chicken Hash

In a deep 12-inch skillet bring broth or water to a boil and add chickenbreasts in one layer. Reduce heat and poach chicken at a bare simmer,turningonce, 7 minutes. Remove skillet from heat and cool chicken in liquid 20minutes. discard liquid and cut chicken into 1/2-inch cubes.

Cut potatoes into 1/2-inch cubes. In a large saucepan of boiling saltedwatercook potatoes until tender, about 15 minutes, and drain in a colander.

In a 12-inch heavy skillet cook onion, bell peppers, and garlic in butterovermoderately high heat, stirring frequently, until softened, about 3 minutes.

Add spices, thyme, and salt and cook, stirring, 1 minute. Add chicken,potatoes, scallion, parsley, and half-and-half and cook over moderately highheat, stirring occasionally, until half-and-half is reduced slightly andhashis thickened.

Top hash with poached eggs and serve with toast.