This Corned Beef Hash Eggs Benedict is a tasty twist on a classic. Crispy hash browns, savory corned beef, and perfectly poached eggs come together, topped off with creamy hollandaise sauce!
It’s a great way to start your morning or brunch. I love how the flavors mix; it’s like a party on your plate! Who can resist a dish where you get to enjoy melted butter goodness? 😋
Making this dish feels special, but it’s surprisingly easy! Just layer your ingredients and watch those eggs poach. It’s a sure way to impress everyone at the table!
Key Ingredients & Substitutions
Eggs: Fresh large eggs are perfect for poaching. They keep their shape better and give you that lovely runny yolk we all love. If you’re using farm-fresh eggs, you might find they poach even better!
Corned Beef: This recipe calls for diced or chopped corned beef. If you can’t find corned beef, try cooked ham or even sautéed mushrooms for a vegetarian version. Just adjust cooking times accordingly.
Bread: Hearty bread like rye or sourdough holds up well under the hash and sauce. If you’re gluten-free, opt for gluten-free bread that you enjoy. Just toast it until golden!
Onion: A small onion adds sweetness and flavor to the corned beef hash. You can use shallots or green onions if you have those on hand. They taste great too!
Hollandaise Sauce: The richness of the sauce comes from the yolks and butter. For a lighter version, you may substitute with Greek yogurt mixed with lemon juice, but it won’t be the same creamy consistency.
How Do I Make the Perfect Hollandaise Sauce?
Hollandaise sauce can be tricky, but with a few tips, you’ll succeed! The secret is in the whisking and keeping the temperature just right. Here’s how:
- Start by whisking the egg yolks and lemon juice in a bowl until it thickens. This is crucial for a good texture.
- Heat water in a pan, then place your bowl on top (not touching the water). whisk constantly to prevent the yolks from cooking too quickly.
- As you whisk, slowly drizzle in the melted butter. If it’s too fast, it won’t emulsify! Keep whisking until it’s thick and smooth.
- Season to taste with salt, pepper, and optional cayenne for a little kick.
Remember, if it gets too thick, you can add a teaspoon of warm water to loosen it. Always serve it warm for the best experience!
How to Make Corned Beef Hash Eggs Benedict
Ingredients You’ll Need:
For the Dish:
- 8 large eggs (for poaching)
- 4 slices hearty bread (such as rye or sourdough), toasted
- 2 cups corned beef, diced or chopped
- 1 small onion, finely chopped
- 1 tbsp butter or oil (for frying corned beef hash)
- 1 tbsp white vinegar (for poaching eggs)
- 1 tbsp chopped fresh chives (for garnish)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and hot
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper or hot sauce (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 15 minutes preparing and cooking the dish, and 15 minutes for cooking the eggs and assembling everything. A delightful brunch treat that’s well worth the time!
Step-by-Step Instructions:
1. Prepare the Corned Beef Hash:
Start by heating butter or oil in a skillet over medium heat. Once it’s hot, add the finely chopped onion and sauté for about 3-4 minutes until they turn translucent. Then, add the diced corned beef and cook for another 5-6 minutes until the beef is warmed through and maybe a little crispy. Remove it from the heat and keep it warm while you move on to the next steps!
2. Toast the Bread:
Take the slices of hearty bread and pop them into the toaster. Toast until they are crisp and golden brown, then set them aside. The crunch will be a great contrast to the soft eggs and creamy sauce!
3. Make the Hollandaise Sauce:
In a heatproof bowl or the top of a double boiler, whisk together the egg yolks and lemon juice. You want this to thicken and double in volume, which takes a bit of love! Once it’s right, place the bowl over gently simmering water (making sure it doesn’t touch the water) and keep whisking constantly. Slowly drizzle in the hot melted butter while whisking vigorously. This is how you create that smooth, creamy texture we love in Hollandaise! Season to taste with salt, pepper, and if you like a bit of spice, add a pinch of cayenne or a splash of hot sauce. Keep warm until you’re ready to serve.
4. Poach the Eggs:
Fill a deep pan with water and bring it gently to a simmer. Add the white vinegar to help the egg whites set. Crack each egg into a small bowl or cup. Gently swirl the water with a spoon to create a little vortex, then slide the eggs in one by one. Poach for about 3-4 minutes until the whites are set but the yolks are still soft. Use a slotted spoon to remove the eggs and drain them on a paper towel to soak up any extra water.
5. Assemble the Eggs Benedict:
On each serving plate, place a slice of toasted bread. Top it generously with the warm corned beef hash. Next, carefully place a poached egg on top of the hash. Now, it’s time for the star of the show! Spoon warm Hollandaise sauce over the eggs, letting it drip down. Don’t forget to garnish with chopped fresh chives and a sprinkle of freshly ground black pepper for that extra flair.
6. Serve Immediately:
Gather everyone around the table and serve your beautiful Corned Beef Hash Eggs Benedict while everything is warm and inviting. Enjoy those perfectly runny yolks and creamy sauce in every delicious bite!
Enjoy your delicious Corned Beef Hash Eggs Benedict!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover corned beef works perfectly for this dish. Just make sure to chop it into small pieces and heat it through to get that delicious crispy texture for the hash.
How Can I Make the Hollandaise Sauce Ahead of Time?
You can make the Hollandaise sauce ahead of time, but it’s best used fresh. If you need to store it, keep it in an airtight container in the fridge for up to 2 days. When ready to use, gently reheat it over a double boiler, whisking in a bit of water to loosen it up if necessary.
What If I Don’t Have White Vinegar for Poaching Eggs?
No worries! You can use apple cider vinegar instead, which works just as well. The vinegar helps the egg whites set quickly, resulting in a nice poached egg!
Can I Substitute the Eggs with Egg Whites?
Yes, you can use egg whites if you’re looking for a lighter version! Poach them just like the whole eggs, but keep an eye on them since they might cook a bit faster without the yolks.
