Eggs Benedict With Corned Beef and Cabbage
Guys, I love this recipe. This is ane of those recipes nosotros postal service on the weblog and I think about it in the morning time first thing considering information technology could be my deserted island meal. Beginning of all, hello corned beef. Hello CHUNKY corned beef. I love the chunks. Information technology's a niggling dissimilar that what you would meet unremarkably, merely I prefer it because things go crispier and I like that texture in my hash. I am the girl ordering well done fries at In and Out, and well done hash browns. Anyhow, nosotros benedict-ed this hash to get in fifty-fifty more astonishing. Who doesn't like runny egg with delicious meat and potatoes? We made this to celebrate St. Patrick'due south Day. We promise you can sneak this recipe in before y'all beginning to down light-green beer and so proceed some crazy detox diet to get rid of the green dye in your body. Be conscientious out in that location!
Teri
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Corned Beef Hash Eggs Bridegroom
corned beef hash
- 2 tablespoons vegetable oil
- i ½ cups cooked and diced corned beef
- six small potatoes, finely chopped
- ½ yellow onion, diced
- 2 garlic cloves, minced
- ½ red bell pepper, seeded and diced
- ii tablespoons thinly sliced chives
- salt and pepper to gustation
hollandaise sauce
- 4 egg yolks
- ½ lemon, juiced
- ½ cup (i stick) unsalted butter, melted and clarified, if desired
- pinch cayenne pepper
- one to 3 tablespoons chicken stock, warmed optional
- salt and pepper to taste
assembly
- 4 eggs
- 1 teaspoon white wine or apple cider vinegar
- 2 English muffins, split and toasted
garnish
- chives, thinly sliced
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For hash: Pour oil into a skillet and identify over medium-loftier oestrus. Add corned beef and sauté for 2 minutes. Add potatoes and go on to sauté for an additional 5 minutes. Flavor with table salt and pepper. Add remaining hash ingredients and melt together for 7 to ten minutes. Adjust seasonings and set bated.
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For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass basin and whisk together until the mixture doubles in volume. Place mixture over a pot with simmering water (brand sure the water from the pot does non achieve the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a boring and steady stream, until fully incorporated and the hollandaise is thick and polish (the sauce should gradually thicken equally you add the butter) Add cayenne and season with salt and pepper. Remove from oestrus and encompass with plastic wrap, directly over the surface and set aside.
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For poached eggs: Crack each egg into its ain ramekin and set aside. Fill up a medium pot with about 4 inches of h2o; add vinegar and bring to a boil. Using a whisk, create a pocket-size whirlpool in the water and advisedly add eggs, i at a time, into the center of the whirlpool. (it'southward best to do this in batches of ii) Cover and remove from heat. Allow eggs to poach for nigh four to six minutes before removing with a slotted spoon. Bring water back to a boil and repeat until all eggs have been poached.
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To assemble: Place an English muffin half onto a plate, cutting-side up. Top with a heaping amount of hash followed by a poached egg. Finish with a generous drizzle of hollandaise (if hollandaise has thickened too much while sitting, simply stir in craven stock (1-3 tablespoons) until desired consistency has been reached) and a sprinkle of chives. Serve immediately.
Calories: 702 kcal Carbohydrates: 50 thou Protein: 24 g Fat: 46 chiliad Saturated Fat: 26 grand Cholesterol: 443 mg Sodium: 755 mg Potassium: 1367 mg Fiber: 8 g Sugar: 2 m Vitamin A: 1737 IU Vitamin C: 69 mg Calcium: 158 mg Iron: 11 mg
CUISINE: American
KEYWORD: corned beef, eggs benedict
COURSE: Breakfast, brunch
Near Teri Lyn Fisher
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Source: https://www.spoonforkbacon.com/corned-beef-hash-eggs-benedict/
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