Irish Benny Recipe
Corned beef, spinach, tomatoes, & Moe's special hollandaise sauce with poached eggs
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Ingredients
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Main Ingredients
Moe's Special Hollandaise Sauce
Method
Main Preparation
- 1
Prepare the Spinach and Tomatoes
In a medium skillet over medium heat, add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from the heat and set aside. Dice the tomatoes and set aside.
- 2
Cook the Corned Beef
In the same skillet, add the corned beef and cook until heated through and slightly crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and drain on paper towels.
Making Moe's Special Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Remove from heat and let cool slightly.
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, salt, and white pepper until the mixture is thick and pale.
- 6
Combine the Mixture
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Adjust seasoning with additional salt and pepper if needed.
