Description
A rich and flavorful twist on traditional Eggs Benedict, featuring corned beef hash and poached eggs topped with hollandaise sauce.
Ingredients
Scale
- 2 English muffins
- 4 large eggs
- 1 cup corned beef, diced
- 1 cup hash browns
- 1/2 cup hollandaise sauce
- Salt and pepper to taste
- Chives for garnish
Instructions
- Toast the English muffins until golden brown.
- In a skillet, cook the hash browns until crispy, seasoning with salt and pepper.
- Add the diced corned beef and cook until heated through, about 5-7 minutes.
- Poach the eggs in gently simmering water for 3-4 minutes.
- Assemble by placing corned beef hash on each muffin half, top with poached eggs, and drizzle with hollandaise sauce.
- Garnish with chopped chives and serve immediately.
Notes
For perfect poached eggs, add vinegar to the water. Use freshly grated potatoes for crispy hash browns.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Poaching and Sautรฉing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 1g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 210mg