Irish Benny Recipe

Toast muffins

Split the English muffins and toast or grill them until golden. Spread 1 tablespoon unsalted butter over the cut sides while warm and set on a baking sheet in a low oven (around 200°F / 95°C) to keep warm.

Make corned beef hash

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon vegetable oil. Once butter foams, add 1 1/2 cups corned beef hash. Press into an even layer and let cook undisturbed 3–4 minutes to get a crust. Stir or flip portions, cook another 2–3 minutes until heated through and slightly crispy. Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt. Keep warm in the low oven.

Prepare poaching water

In a wide saucepan, bring 1 liter of water to a gentle simmer (not a rolling boil). Add 1 teaspoon vinegar and 1/4 teaspoon salt. Reduce heat to maintain gentle simmer and create a slight whirlpool with a spoon if desired for neater poaches.

Clarify butter

In a small saucepan or microwave, melt 4 tablespoons unsalted butter slowly until it separates. Spoon off any foam and keep the clear yellow butterfat warm. Reserve solids or discard.

Whisk yolks

In a heatproof bowl or the top of a double boiler, whisk 2 egg yolks with 1 tablespoon fresh lemon juice and 1/4 teaspoon Dijon mustard (if using) until slightly thickened.

Place the bowl over (not touching) simmering water and whisk constantly. Temper the yolks until they become warm and slightly thickened, about 1–2 minutes.

Very slowly, start whisking in the warm clarified butter in a thin steady stream — about a teaspoon at a time at first — until the sauce emulsifies and thickens. If sauce becomes too thick, add 1/2 teaspoon warm water to loosen. Season with 1/8 teaspoon salt, 1/8 teaspoon white pepper or a pinch of cayenne, and additional lemon juice to taste. Keep the hollandaise warm (over the warm water off heat or in a thermos) and use within 30 minutes.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering poaching water and gently slip one egg into the center. Poach for 3–3 1/2 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to remove the egg, briefly blot on paper towel to remove excess water, and transfer to a plate. Repeat with second egg.

Place toasted English muffin halves on warmed plates (two halves per serving). Top each muffin half with a generous spoonful (~3/4 cup total divided) of hot corned beef hash, pressing slightly to form a stable layer.

Lay one Swiss cheese slice over each hash portion so it softens and melts from the heat. If you want it more melted, place under a broiler for 30–45 seconds—watch closely.

Place a poached egg on top of each cheese-covered hash stack.

Ladle 2–3 tablespoons hollandaise sauce over each egg (about 4–6 tablespoons per serving). Sprinkle with chopped parsley and freshly ground black pepper to taste.

Serve immediately while warm.