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Corned Beef Eggs Benedict

Corned Beef Eggs Benedict

Have leftover corned beef? This easy recipe will help you use some up in a tasty way. The key to this recipe is to simultaneously prepare the components of the dish, so that it's all ready at once.MORE+LESS-

1

whole wheat English muffin

2

(3-oz) slices leftover corned beef

2

(1-oz) slices Swiss cheese

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  • 1

    Heat water in a small pan (about 3 inches of water) until boiling. Reduce the heat to medium low. Crack the eggs into small bowls and slide into the water. Cook for 3-4 minutes, until the white is opaque all over.

  • 2

    While you are preparing the eggs, toast the English muffins until golden.

  • 3

    Also while the eggs and English muffins are cooking, heat a small skillet over medium heat. Place the corned beef slices into the pan and fry for about 2 minutes per side, until lightly browned.

  • 4

    To serve: Arrange the English muffins on a plate. Top with the corned beef slices, the poached eggs and the Swiss cheese (in that order). Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • It might not be the most traditional Irish food, but corned beef is an American tradition for serving on St. Patrick’s Day. But once that meal is over, what do you do with it? These 10 recipes will give you some fab ideas.

    1. Corned Beef Eggs Benedict

    Traditional? Nah, but that’s okay. This is a fabulous, easy adaptation of the classic.

    2. Corned Beef Biscuit Sandwiches

    Corned beef, Swiss and Thousand Island dressing on a warm, toasty biscuit? Oh yeah, baby! These fabulous sandwiches sound awesome.

    3. Salsa Reuben Dip

    Love Reuben sandwiches? This fabulous cheesy dip based on the famous sandwich would be awesome for a dinner party.

    4. Easy Reuben Sandwich Slices

    This classic sandwich gets a fun twist when it’s baked between sheets of Crescent dough. And it’s ready in about 40 minutes with little hands-on time.

    5. Mini Reuben Turnovers

    Who doesn’t love turnovers? Another twist on the classic Reuben sandwich, these turnovers would make an awesome appetizer.

    6. Corned Beef Skillet Hash

    If there’s one thing that leftover corned beef is absolutely, positively perfect for, it’s corned beef hash. Here’s how to whip it up the day after St. Patrick’s Day.

    7. Confetti Corned Beef Hash

    What? Another recipe for hash? Actually yes, because this fabulous twist on it amps the dish up with a confetti of fresh veggies. Sounds divine.

    8. Skillet Corned Beef and Pasta

    Corned beef and … pasta? Why not? This easy peasy dish is perfect for a fast dinner option.

    9. Hot Corned Beef and Slaw Sandwiches

    Warm little sandwiches are a favorite around here, and these lovely lil' ones that use coleslaw in place of sauerkraut sound awesome.

    10. Crescent Pizza Pieces

    It’s pizza! With corned beef! How awesome is that?

    Here's our featured corned beef recipe:

    What are your favorite foods for St. Patrick's Day?

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.


Corned Beef Hash Eggs Benedict

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Corned Beef and Hash meets Eggs Benedict and it was meant to be!

Have you ever eaten something at a restaurant and when you get home you can&rsquot stop thinking about how delicious it was?! That was me, after a recent breakfast at the Little America Coffee Shop in Salt Lake. I ordered the Wasatch Mountain Man Casserole, and it was sooo good! I couldn&rsquot stop thinking about it. It was pure creamy comfort food. It&rsquos basically the recipe we&rsquore making today! Corned beef hash eggs Benedict. It&rsquos just a little on the caloric side&hellipbut sooo worth it.

After St. Patrick&rsquos Day, corned beef goes on great sale, and it&rsquos a great time to stock up! I love to cook two at a time in my crockpot, shred it all (removing most all the fat), and then chop it up for corned beef and hash.

For this recipe you can always grab a bag of hash browns from the freezer section of your grocery store, but if you ever bake potatoes&hellipbake some extra to shred into hash browns. It&rsquos my new favorite way to make hash browns.

Toss the two together and season with salt and pepper to taste and set aside.

Hollandaise sauce can be made so quick with the help of a good blender. I love my Blendtec Blender, and it made this recipe so easy. The ingredients are simple and the sauce is so creamy!

If you&rsquove never made hollandaise sauce at home, you should try it! All the ingredients go in, except for the melted butter which you&rsquoll stream in through the top while you have the blender running. It&rsquos what makes Eggs Benedict&hellipdon&rsquot you think?!

Poaching eggs can be a little tricky. Here&rsquos a few tips that can help:
1. Crack the egg into a small bowl or ramekin. This will keep the turbulence to a minimal.
2. The water should be a gentle simmer&hellipnot a rolling boil&hellipthis is also to keep the turbulence to a minimal.
3. Add a little vinegar to the water. This helps keep the egg whites close to the egg yolk.
4. Use a circular object to keep the egg white contained near the egg yolk. A biscuit cutter or any cylinder shape with an opening on bottom will work.
5. Keep the egg slowly moving around the water to cook on all sides, and to avoid it sticking to the bottom. Spoon water over the top and flip it over in the water. Depending on how you like your yolks cooked, you&rsquoll want to watch it close so you don&rsquot over cook the egg yolks.

Now you&rsquore ready to assemble. You could serve this with an english muffin like traditional Eggs Benedict, but I chose to leave it out (to cut a few calories &ndash wink wink&hellipwho am I kidding). Spoon in the corned beef hash, place the perfectly poached eggs on top and spoon the warm creamy hollandaise sauce over it all.

It&rsquos sooo good, and it&rsquos a fun one to make at home! You could easily make the corned beef hash a day or two ahead to cut down the prep work if you&rsquore short on time in the morning you plan to serve it.


How to Poach Eggs?

To poach eggs for your Eggs Benedict, get a pot of water about 1 1/2 inches deep. Add a tablespoon of white vinegar.

Then, crack the eggs individually into small ramekins. Let the water come to a boil and lower it to medium high heat.

You don’t poach the eggs in boiling water. Pop any bubbles that are at the bottom of the pan or pot. Place the ramekin halfway into the water and slowly pour the egg in.

This will give it time to start to cook so that the egg does not fill the pot.

Add the rest of the eggs into the pot using the ramekin method. Using a slotted spoon, take the eggs out of the water when the whites are cooked.

You might need to flip over the eggs depending of it the top of the egg is being cooked.

When you remove the egg from the water, use a slotted spoon to allow the water to drip off each egg.

You might want to line a plate with a paper towel to remove some of the water from the eggs so that your final dish is not watery and ruined by excess water.


Cheddar sauce

This rich cheese sauce is much easier to make than hollandaise, but the sharp cheddar brings the same punch as lemon, so you get all the benefits of a creamy, tangy sauce with half the hassle. It can even be made ahead and reheated you might need to add extra milk when reheating if it has thickened too much.

4 tablespoons unsalted butter

4 ounces sharp Irish cheddar, grated finely

Salt and ground white pepper to taste

Melt the butter in a small saucepan over medium-high heat. When the butter stops foaming, sprinkle the flour over it and whisk while it cooks to remove the raw flour taste, about 1 minute. Pour in the milk and whisk to combine, then continue to cook for a couple of minutes until it thickens slightly — it should be the consistency of a crepe batter, but still fairly liquid. Stir in the grated cheese and whisk until well combined. Season to taste with salt and ground white pepper. (This is also a terrific sauce for a fast mac and cheese.)

Nutrition information per tablespoon: 38 calories, 3 g fat, 2 g saturated fat, 9 mg cholesterol, 1 g carbohydrates, 1 g sugar, 1 g protein, 27 mg sodium, 0 g fiber


Corned Beef Eggs Benedict - Recipes

Your arteries will groan but your tastebuds will sing for The 99 Cent Chef's latest breakfast recipe, Corned Beef with Eggs. And it's so rich you may need your cholesterol checked afterward!

One of L.A.'s original and classic Jewish Deli's, Canter's, serves the best Corned Beef in towering sandwiches or for breakfast.

And for the price of their $12.50 breakfast, you could easily do it yourself much cheaper. If you caught my Homemade Corned Beef and Cabbage recipe video and want to try your hand at it, just click here to get started.(I always store a few corned beef packages in the freezer from St. Patrick's Day meat sales.)


While not as economical as making your own Corned Beef (that I got for $1.69 cents per pound from Albertsons,) you could pick up some pastrami from your favorite Jewish deli or packaged sliced Corned Beef from the grocery store. And eggs are always cheap.

If you are like me, it's hard to finish a typical overstuffed Corned Beef Deli Sandwich. So instead of eating it a day later on soggy bread, you can just take out the meat and use it in my Corned Beef with Scrambled Eggs recipe.

And there is nothing to it. Just heat up some cooked Corned Beef and stir in your favorite egg scramble. You don't even need to season it, as Corned Beef is salt-cured enough.

This is a dish to make on a Saturday or Sunday morning, where you'll have the time to recover from my food coma-inducing Corned Beef with Scrambled Eggs.


Play it here, video runs 2 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

  • 1 to 3 eggs - scramble any way you like it.
  • Leftover Corned Beef - shredded and roughly chopped. A pile that equals the size of one egg is a good serving. Of course, you can use as little or a much as you desire.
  • No need for salt, as Corned Beef is seasoned enough for me - but you can add some if you like.
  • Teaspoon cooking spray or oil -- optional. I left it out as the Corned Beef leftovers came off the fatty ends, and were oily enough.

Directions
Heat up your omelet pan over a low/medium heat. Flake or peel off Corned Beef pieces from leftovers. Roughly chop it. You can oil the pan if necessary. Saute Corned Beef for a minute -- just long enough to heat it through.

Break in 1, 2 or 3 eggs and start scrambling it all together. You can whisk the eggs first, then add to heating Corned Beef. Just make your favorite egg scramble recipe.

Cook to desired doneness, it should only take 3 - 5 minutes. Serve with any favorite sides like: toasted bagels, bread or sliced tomato and cottage cheese -- although it's such a hearty breakfast you may only need coffee.