Corned Beef Benny Recipe
Grilled English muffin topped with slow-roasted, hand-pulled corned beef, two basted eggs, & smothered with creamy hollandaise sauce.
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Ingredients
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For the Corned Beef
For the Eggs
For the Hollandaise Sauce
For Assembly
Method
Prepare the Corned Beef
- 1
Slow-Roast the Corned Beef
In a large pot, combine the corned beef brisket, water, bay leaves, black peppercorns, mustard seeds, and garlic cloves. Bring to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours until the meat is tender. Let it cool before shredding the beef into bite-sized pieces.
Prepare the Hollandaise Sauce
- 2
Make the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick. Place the bowl over a pot of simmering water (double boiler method) and slowly whisk in the melted butter until the sauce thickens. Season with salt and cayenne pepper. Keep warm.
Cook the Eggs
- 3
Baste the Eggs
In a saucepan, fill with water and add white vinegar. Bring to a simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
Assemble the Corned Beef Benny
- 4
Toast the English Muffins
Split and toast the English muffins until golden brown. Place them on plates.
- 5
Layer the Ingredients
Top each toasted muffin half with shredded corned beef, followed by a basted egg. Generously drizzle with hollandaise sauce.
- 6
Garnish and Serve
Sprinkle with chopped fresh parsley for garnish. Serve immediately while warm.
