Corned Beef Benny Gfo 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 the Assembly
Method
Preparing the Corned Beef
- 1
Cook the Corned Beef
In a large pot, combine the corned beef brisket, beef broth, garlic cloves, black peppercorns, bay leaves, carrots, and onion. Bring to a boil, then reduce heat to low and cover. Simmer for about 3 hours or until the beef is tender.
- 2
Preparing the Eggs
- 3
Poach the Eggs
In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3-4 minutes or until the whites are set but the yolks remain runny.
- 4
Preparing the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is just melted and warm.
- 6
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and slightly thickened.
- 7
Combine Butter and Yolks
Slowly drizzle the warm melted butter into the egg yolk mixture while continuously whisking until the sauce is smooth and creamy. Add a pinch of cayenne pepper for seasoning.
Assembling the Corned Beef Benny
- 8
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 9
Layer the Ingredients
On each toasted muffin half, layer shredded corned beef, followed by a poached egg.
- 10
Add Hollandaise Sauce
Spoon the creamy hollandaise sauce generously over each poached egg.
- 11
Garnish and Serve
Sprinkle with chopped fresh parsley before serving. Enjoy your Corned Beef Benny!
