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 Hollandaise Sauce
For the Eggs and Assembly
Method
For the Corned Beef
- 1
- 2
Simmer the Corned Beef
Once boiling, reduce the heat to low and cover. Let it simmer for about 3-4 hours, or until the meat is tender and can be easily pulled apart with a fork.
- 3
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it's completely melted and hot, but not boiling.
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until smooth and pale in color.
- 6
Combine the Mixtures
Slowly drizzle the melted butter into the egg mixture while continuously whisking until the sauce is thick and creamy. Add cayenne pepper to taste.
For the Eggs and Assembly
- 7
Prepare the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and baste with the hot butter until the whites are set but the yolks remain runny.
- 8
Toast the English Muffins
While the eggs are cooking, split and toast the English muffins until golden brown.
- 9
Assemble the Dish
On each toasted English muffin half, layer the shredded corned beef, top with a basted egg, and drizzle generously with hollandaise sauce. Garnish with chopped fresh parsley.
