This fun twist on Eggs Benedict features corned beef hash instead of the usual English muffin. Topped with poached eggs and creamy hollandaise sauce, it’s a real breakfast treat!
Key Ingredients & Substitutions
English Muffins: These provide a nice base for your Eggs Benedict. If you’re out of English muffins, you can use toasted bagels or even thick slices of bread, but make sure they hold up to the toppings!
Corned Beef: This is the star of the dish! If you want a lighter option, shredded chicken or sautéed mushrooms can work well. For a vegetarian twist, try using seasoned tempeh or lentils instead.
Potatoes: Diced potatoes give a classic hash texture. Sometimes I skip them for a lighter dish! If you’re looking for low-carb options, consider cauliflower or turnips, diced and cooked similarly.
Eggs: The freshness of eggs is crucial. If you can’t poach, try frying or scrambling them as an alternative. You can also use egg substitutes for a vegan option that works in some cooking methods!
Hollandaise Sauce: Homemade is best, but if you’re pressed for time, jarred hollandaise can save you. For a healthy kick, blend avocado with lemon juice and a bit of olive oil for a creamy sauce.
How Do You Make Perfectly Poached Eggs?
Poaching eggs can be tricky, but with a little practice, it’s easy! The key is to use fresh eggs, as older eggs tend to spread out in the water.
- Bring a pot of water to a simmer, not a rolling boil. Add a splash of vinegar to help the egg whites hold together.
- Crack each egg into a small bowl first. This way, you avoid shell bits and can slide the egg gently into the water.
- Use a spoon to gently swirl the water just before adding the egg; this helps hold its shape.
- Poach each egg for around 3 minutes, or until the whites are firm but yolks are still soft. Remove them with a slotted spoon.
Remember to drain them on paper towels to absorb excess water before serving! Enjoy your delicious meal!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Base:
- 4 English muffins, split and toasted
- 2 cups corned beef, cooked and chopped or shredded
- 1 cup cooked potatoes, diced (optional, for classic hash texture)
- 1 small onion, finely chopped
- 1/4 cup butter
For the Eggs:
- 8 large eggs (4 for poaching, 4 for hash, optional for making hash)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted)
- Salt and pepper to taste
For Garnish:
- Fresh chives, chopped
- Vinegar (for poaching eggs)
How Much Time Will You Need?
This delicious recipe will take about 30-40 minutes to prepare and cook. You’ll spend around 10 minutes on the corned beef hash, 10 minutes making the hollandaise sauce, and about 10 minutes poaching the eggs. Then, just a few minutes to assemble everything—easy peasy!
Step-by-Step Instructions:
1. Prepare Corned Beef Hash:
Start by melting 2 tablespoons of butter in a skillet over medium heat. When it’s hot, add the finely chopped onions. Cook them until they are soft and translucent, about 3-4 minutes. Next, add the chopped corned beef and diced potatoes (if you’re using them). Stir everything together and cook until heated through, allowing the edges to get a little crispy. Season with salt and pepper to taste and keep the hash warm while you move on to the next step.
2. Make Hollandaise Sauce:
To make the hollandaise sauce, fill a small saucepan with a few inches of water and bring it to a gentle simmer. In a heatproof bowl (preferably metal), whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture thickens and doubles in volume, which should take about 2-3 minutes. Place the bowl over the simmering water (this is your double boiler), making sure the bowl doesn’t touch the water. Gradually drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Once done, remove from heat, season with salt and pepper, and keep warm.
3. Poach the Eggs:
Next, poach your eggs. Bring a pot of water to a gentle simmer and add a splash of vinegar (this helps the egg whites stay together). Crack each egg into a small bowl first, then gently slide the egg into the simmering water. Poach each egg for about 3 minutes, or until the whites are set while the yolks still remain runny. Use a slotted spoon to remove them and let them drain on paper towels.
4. Assemble the Eggs Benedict:
Now for the fun part! Place the toasted English muffin halves on plates. Divide the corned beef hash evenly over each muffin half. Next, place a poached egg on top of the hash. Finally, spoon generous portions of the hollandaise sauce over the top of each egg. For a lovely finish, sprinkle freshly chopped chives and a little black pepper on top.
5. Serve Immediately:
Enjoy the rich and savory flavors of your Corned Beef Hash Eggs Benedict while it’s warm! It’s a cozy meal that’s perfect for breakfast or brunch!
Can I Substitute the Corned Beef?
Absolutely! If you prefer a lighter option, shredded turkey or leftover roast beef work well. For a vegetarian choice, try sautéed mushrooms or seasoned tempeh as a delicious alternative.
How Do I Make the Hollandaise Sauce Without Eggs?
You can make a simple avocado hollandaise by blending ripe avocado with lemon juice and a bit of olive oil until creamy. Adjust the seasoning to taste for a fresh, egg-free version!
Can I Prep the Hash Ahead of Time?
Yes! You can prepare the corned beef hash in advance and store it in the fridge for up to 2 days. Just reheat it gently on the stove before assembling your Eggs Benedict.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of water to keep the eggs from drying out.
