Corned Beef Hash Eggs Benedict

Ingredients

Corned beef hash

2 cups

English muffins

2, split in half

Eggs

4

Hollandaise sauce

1 cup

Fresh parsley

2 tablespoons, chopped

Paprika

1 teaspoon

White vinegar

1 tablespoon (for poaching eggs)

Salt

to taste

Black pepper

to taste

Instructions

1. 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.
2. In a skillet, heat the corned beef hash over medium heat, allowing it to crisp up for about 5-7 minutes, stirring occasionally.
3. While the hash cooks, fill a saucepan with water and add the white vinegar. Bring it to a gentle simmer.
4. 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.
5. Toast the English muffins until golden brown.
6. 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.
7. Place a poached egg on top of the hash for each muffin half.
8. Drizzle the warm hollandaise sauce generously over the poached eggs.
9. Sprinkle with paprika and chopped parsley for garnish.
10. Serve immediately and enjoy your elevated brunch experience!