This Corned Beef Hash Eggs Benedict is a tasty twist on a classic brunch dish! Crispy corned beef hash meets perfectly poached eggs, all drizzled with rich hollandaise sauce.
Who knew brunch could be so exciting? I love how the crunchy hash and creamy sauce mix together, making every bite a little party on your plate. Brunch goals achieved! 🍳
Ingredients & Substitutions
Eggs: Fresh large eggs are the stars here for poaching. If you prefer, you can use free-range or organic eggs for better flavor and quality.
English Muffin: The classic choice, but feel free to swap it with toasted bagels, sourdough bread, or gluten-free bread for a twist!
Corned Beef Hash: While store-bought is convenient, homemade is a great option too! You could use roasted turkey or ham if you’re looking for a lighter version.
Clarified Butter: Regular butter works fine, too! For a healthier alternative, try using olive oil or avocado oil.
White Vinegar: This is key for poaching eggs. If you’re in a bind, lemon juice can be used as well, just keep the same ratio!
Hollandaise Sauce: You can try using Greek yogurt or a pre-made hollandaise for a faster option. But homemade tastes the best!
How Do I Poach Eggs Perfectly?
Poaching eggs can be tricky, but with a few simple steps, you’ll nail it! The right technique ensures tender whites and runny yolks. Here’s how:
- Start with fresh eggs for better shape.
- Bring water to a gentle simmer, not a rolling boil, for even cooking.
- Add vinegar to help the egg whites firm up faster.
- Crack eggs into small cups first, then slide them gently into the water to avoid breaking yolks.
- Cook for 3-4 minutes; if you want firmer yolks, leave them a bit longer.
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Eggs Benedict:
- 4 large eggs
- 1 English muffin, split and toasted
- 1 cup corned beef hash (cubed or chopped corned beef mixed with diced potatoes and onions)
- 2 tablespoons clarified butter (or regular butter)
- 1 tablespoon white vinegar (for poaching eggs)
- 1/2 cup hollandaise sauce (see below for the recipe)
- Fresh chives, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and hot
- Salt and cayenne pepper, to taste
How Much Time Will You Need?
This delicious breakfast will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes making the hollandaise sauce, 5 minutes cooking the corned beef hash, and roughly 8 minutes poaching the eggs. The rest is just about assembling your perfect Eggs Benedict!
Step-by-Step Instructions:
1. Prepare the Hollandaise Sauce:
Start by whisking the egg yolks and lemon juice together in a heatproof bowl until the mixture thickens and doubles in volume. Place this bowl over gently simmering water, ensuring the bottom doesn’t touch the water. While whisking continuously, slowly drizzle in the hot melted butter until the sauce is thick and smooth. Remove from heat and season with salt and cayenne pepper. Keep it warm while you prepare the rest of the dish.
2. Cook the Corned Beef Hash:
Next, melt 1 tablespoon of butter in a skillet over medium heat. Add the corned beef hash and cook it for about 4-5 minutes until heated through and slightly crispy. Keep it warm until everything else is ready.
3. Poach the Eggs:
Now it’s time to poach the eggs. Bring a large pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the egg whites are set and the yolks are still runny. Using a slotted spoon, carefully remove the eggs and let them drain on paper towels.
4. Assemble the Eggs Benedict:
To assemble, place the toasted English muffin halves on plates. Evenly distribute the corned beef hash on top of each muffin half. Now, gently place a poached egg on each mound of hash. Spoon the warm hollandaise sauce generously over each egg. Finish it off with a sprinkle of freshly chopped chives, salt, and black pepper to taste.
5. Serve Immediately:
Enjoy your Corned Beef Hash Eggs Benedict right away! For a complete breakfast, you might want to serve it with a side of fresh fruit or greens. Happy eating!
Can I Use Store-Bought Corned Beef Hash?
Absolutely! Store-bought corned beef hash is a convenient option that saves time. Just heat it up according to the package instructions, and you’ll be good to go!
How Do I Keep Hollandaise Sauce from Breaking?
To keep your hollandaise sauce from breaking, ensure you whisk constantly while adding the melted butter slowly. If it does break, you can whisk in a bit of warm water to bring it back together!
What If I Don’t Have White Vinegar for Poaching Eggs?
If you don’t have white vinegar, lemon juice can work as a substitute. Use the same amount, and it’ll help keep the egg whites together just as well!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the hollandaise sauce and corned beef hash in advance. Store them separately in the fridge for up to 2 days. When ready to serve, reheat gently and quickly poach fresh eggs for the best results.
