Irish Eggs Benedict Recipe
Imagine tender slices of corned beef, nestled atop toasted English muffins, with a tangy sauerkraut surprise waiting beneath perfectly poached eggs. We're shaking things up by adding a dash of A1 Steak Sauce to our hollandaise sauce.
Servings: 2
Ingredients
For Eggs Benedict with smoked salmon
- 2 English muffins cut in half, toasted, and still warm (or bagels)
- 2 ounces sauerkraut (about
2 Tablespoons per english muffin half) - 3 ounces corned beef deli slices or last nights' corned beef, shredded
- 1 Tablespoon vinegar
- ½ teaspoon salt
- 4 large eggs
- Hollandaise sauce purchased sauce packet – make only half the package. Or make your own hollandaise sauce included in this recipe card.
For foolproof hollandaise sauce:
- 4 Tablespoons unsalted butter cut into 4 pieces and softened
- 2 large egg yolks
- 2 Tablespoons + 1 teaspoon boiling water
- 2 teaspoons A1 Sauce , plus more to taste
- Salt
- fresh chives , chopped (optional)
Instructions
- First, make the Hollandaise either following the packet instructions or make your own following the instructions below. Cooking for two? Use only half the sauce mix package, storing remaining contents in an airtight container for a future use.
Make foolproof hollandaise sauce:
- Place softened butter pieces and egg yolks in medium heat-¬resistant glass or ceramic bowl. Bring ½-inch water to simmer in medium saucepan. Set the bowl over the simmering water making sure that water does not touch bottom of bowl. Whisk the butter and egg yolks together using a side – to-side motion instead of stirring or beating. Keep whisking until the yolk mixture comes together and is smooth, about 1 minute.
- While whisking the yolk mixture slowly add boiling water. Adding a lot of hot water makes the sauce less likely to “break” or separate. Heat sauce until the instant read thermometer reads 160 degrees, about 6-7 minutes. Remove the sauce pan from the heat, keeping the bowl over the water bath and whisk in A1 sauce and salt. Taste and adjust seasonings by adding more A1 Sauce. Cover to keep warm.
Poach the eggs.
- Fill an 8- inch skillet with water up to the rim. Add vinegar and salt bringing the water to a rolling broil. Adding vinegar will help the egg whites set up with fewer wispy or floating white pieces in the skillet.
- Crack two eggs into each teacup. Gently and at the same time pour the eggs into the skillet. Cover the skillet, remove from heat and let eggs gently steam until the whites are set but the yolks are still slightly runny. About 3 to 4 minutes. If you desire firmer eggs then simmer for an additional 1-2 minutes.
- Meanwhile, Adjust oven rack 6 inches from broiler element and heat broiler. Arrange English muffins split side up on baking sheet and broil until golden brown, 2 to 4 minutes.
- Now, using a slotted spoon, transfer the eggs from the poaching water to a paper-lined plate. The paper towel will soak up any excess moisture and prevent your muffins from becoming soggy.
Assemble.
- Evenly distribute half of the corned beef on each muffin half. Place 2 tablespoons sauerkraut on top of corned beef. Now layer the remaining corned beef on top of the sauerkraut and broil until hot and beginning to brown, about 1 minute. Remove sheet from oven and cover loosely with aluminum foil.Ladle 1 – 2 Tablespoons of the hollandaise sauce over each egg. Garnish with chives. Pass remaining hollandaise sauce.
Video
Notes
Reheating and Storing Hollandaise: This sauce recipe is more stable and less likely to break, holding nicely up to an hour. It can also be refrigerated for up to three days and heated in the microwave without breaking.
The trick to reheating hollandaise sauce is to use the microwave and warm it gradually at 50 percent power, stirring it every 10 seconds until warm.
You can double the hollandaise recipe but tripling it gets a bit more tricky and you will need a larger double boiler set up and additional cook time.