I love Eggs Benedict and when I saw this on a menu recently…
I had to try it. Instead of Canadian bacon or ham on the English muffin…
it had corned beef hash. I thought it
was an odd mix.. corned beef hash and Hollandaise sauce … but thought I’d try
it.. sooo glad I did.. I absolutely loved it… in fact.. I think I like it
better than the traditional Eggs Benedict.
This is a perfect meal for breakfast or brunch, lunch or
even a supper.
TIPS
Not a lot of tips here…
When you make the hash… dice the potatoes small.. the size
you get frozen in bags.
Follow my Corned Beef Hash recipe here…. It uses left over corned beef…
which is best.. but what I especially liked was the addition of sautéed peppers…
it really makes this a flavorful dish.
Either poached or even a once over easy fried egg will be
great with this.
Try poaching the eggs in the oven… great for making poached
eggs for a bunch of people. Click here
for the “How to Poach Eggs in the Oven” post.
Watching carbs? Go
easy on the potatoes in the hash or leave them out… instead of the English
muffin.. just use the hash… the only carbs then are the few in the Hollandaise
sauce…
A quick snip of chives over the top makes a really nice
presentation.
I hope you try this delicious version of a great classic
dish!
Recipe: Irish Eggs Benedict
All you need:
Toasted English muffins
Poached eggs *See TIPS
Butter (optional)
Snipped chives for garnish
All you need to do:
Heat or cook all the ingredients and assemble.
Note: To save time, make
the corned beef hash ahead and heat in a skillet while the English muffins are
toasting and eggs and Hollandaise sauce are cooking.
To Assemble:
Place the toasted English muffin on each plate. A light spread of butter on the muffin is
optional.
Place a generous amount of corned beef hash on top of each
toasted half of the English muffin.
Place a poached egg on each half and drizzle (read pour) a
generous amount of Hollandaise sauce over the top.
Snip some chives over the top and serve immediately.
1 comment:
I really like the idea doing corned beef on the benedict thanks for the tips.
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