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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English Muffin
Corned Beef
Basted Eggs
Hollandaise Sauce
Method
Preparing Corned Beef
- 1
Slow Roast the Corned Beef
In a slow cooker, combine the corned beef, beef broth, onion (quartered), garlic (crushed), black peppercorns, and bay leaves. Cover and cook on low for 8-10 hours, until the beef is tender.
- 2
Shred the Corned Beef
Once cooked, remove the corned beef from the slow cooker and let it rest for a few minutes. Hand-pull the corned beef into shreds using two forks.
Basting Eggs
- 3
Prepare Water for Poaching
In a medium saucepan, bring 1 cup of water to a gentle simmer over medium heat. Add the white vinegar.
- 4
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Making Hollandaise Sauce
- 5
Melt Butter
In a small saucepan, melt the butter over low heat until it is completely liquid. Set aside to cool slightly.
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 7
Combine Ingredients
While whisking continuously, slowly drizzle in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper. Keep warm.
Assembling the Dish
- 8
- 9
Assemble the Corned Beef Benny
On each toasted English muffin half, pile on the hand-pulled corned beef, top with a poached egg, and generously drizzle with the hollandaise sauce.
- 10
Serve
Serve immediately, garnished with your choice of herbs or spices if desired.
