Banter In The Morning Recipe

Time30m

Serves2

house cured corned beef, poached eggs, English muffins, hollandaise sauce, breakfast potatoes

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Ingredients

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1
Prepare the Breakfast Potatoes
Start by washing and chopping the breakfast potatoes into small cubes. In a large skillet, melt the butter over medium heat. Add the potatoes, season with salt, pepper, and paprika, then cook until crispy and golden brown, about 15-20 minutes. Stir occasionally.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer them more firm. Remove the eggs with a slotted spoon and set aside.
3
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. You can use a toaster or grill them on the skillet for added flavor.
4
Assemble the Dish
On each toasted English muffin half, layer the house cured corned beef. Place a poached egg on top of the beef, then drizzle with hollandaise sauce. Serve with a side of breakfast potatoes.