Irish Benny Recipe

Braise Corned Beef

Place brisket in a large pot. Add 8 cups water (or enough to cover), bay leaves, peppercorns, mustard seeds, pickling spice, brown sugar, and kosher salt if needed. Bring to a gentle boil, then reduce to a simmer. Cover and simmer gently for 2 to 2 1/2 hours, or until fork-tender. Skim any foam during the first 15 minutes. Remove brisket and let rest 10 minutes, then thinly slice against the grain into 1/8–1/4" slices. Reserve 1/2 cup braising liquid for warming if desired.

Heat a large skillet or griddle over medium heat. Butter both sides of each farm bread slice with the softened butter. Toast bread in the skillet 2–3 minutes per side until golden and crisp. While still hot, place one slice of Swiss cheese on each toasted bread slice to melt slightly. Keep warm.

Top each cheese-melted slice with a generous layer of warmed sliced corned beef (about 3–4 oz per portion). If the corned beef has cooled, warm briefly in a skillet with a tablespoon of the reserved braising liquid over medium heat until just warmed through.

Bring 6 cups of water to a gentle simmer in a wide shallow saucepan; add 1/2 tsp kosher salt and 2 tsp white vinegar. Use a spoon to create a gentle whirlpool in the water. Crack one egg into a small cup or ramekin and gently slip it into the center of the whirlpool. Poach 3 eggs at a time if your pan accommodates them spaced apart. Cook 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Remove with a slotted spoon and drain briefly on paper towels. Repeat with remaining eggs.

Set a heatproof bowl over (not touching) a pot of simmering water (double-boiler). Add 3 egg yolks and whisk vigorously with 1 tablespoon lemon juice and 1/2 tsp Dijon mustard until slightly thickened and pale (about 1–2 minutes).

Very slowly drizzle in the 6 tablespoons hot melted butter while whisking continuously so the sauce emulsifies. If sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen. Season with 1/4 tsp salt and a pinch of cayenne. Keep warm over the warm water (off direct heat) and whisk occasionally.

Place two toasted, cheese-topped bread slices (with warmed corned beef) on each plate. Top each with two poached eggs (3 eggs per serving if making 2 servings; adjust as plated). Spoon 3–4 tablespoons hollandaise over the eggs. Sprinkle with chopped chives and a grind of black pepper.

Serve immediately while eggs and hollandaise are hot. Leftover corned beef keeps refrigerated 3–4 days; hollandaise is best used immediately.