Teresa's Recipes
Corned Beef Hash Eggs Benedict
Experience a hearty breakfast with a delectable twist on the classic Eggs Benedict. This recipe layers crispy corned beef hash atop toasted English muffins, crowned with perfectly poached eggs and a rich, velvety hollandaise sauce. The combination of flavors and textures creates a satisfying dish that will invigorate your mornings. Corned beef hash, originating from Irish-American cuisine, is a beloved comfort food, often enjoyed as a revitalizing meal after a long night. This dish is perfect for brunch gatherings or lazy weekend mornings.
Ingredients
- 2 cups Corned beef hash
- 2, split in half English muffins
- 4 Eggs
- 1 cup Hollandaise sauce
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Paprika
- 1 tablespoon (for poaching eggs) White vinegar
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 2
- Dish Type: Brunch
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 40g
- Carbs: 30g
- Protein: 30g
- Sodium: 850mg
- Sugar: 2g
Instructions
- Prepare the hollandaise sauce by whisking together 3 egg yolks, 1 tablespoon of lemon juice, and 1/4 cup of warm water in a bowl over a double boiler. Gradually add 1 cup of melted unsalted butter while whisking continuously until the sauce thickens. Season with salt and pepper to taste. Keep warm.
- In a skillet, heat the corned beef hash over medium heat, allowing it to crisp up for about 5-7 minutes, stirring occasionally.
- While the hash cooks, fill a saucepan with water and add the white vinegar. Bring it to a gentle simmer.
- Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and set aside.
- Toast the English muffins until golden brown.
- To assemble, place each toasted English muffin half on a plate, cut side up. Top each muffin with a generous scoop of the crispy corned beef hash.
- Place a poached egg on top of the hash for each muffin half.
- Drizzle the warm hollandaise sauce generously over the poached eggs.
- Sprinkle with paprika and chopped parsley for garnish.
- Serve immediately and enjoy your elevated brunch experience!
Tips
- For a twist, try adding avocado slices or sautéed spinach underneath the poached eggs.
- If you prefer a spicy kick, incorporate hot sauce into the hollandaise or sprinkle some red pepper flakes on top.