Corned Beef “oscar” Benedict Recipe
Crab, asparagus, English muffin, poached egg, mustard béarnaise
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Ingredients
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Main Ingredients
Mustard Béarnaise Sauce
Method
Preparing the Ingredients
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling water for 2-3 minutes until tender. Drain and set aside.
- 2
Cook the Corned Beef
Slice the corned beef into thin pieces and warm it in a skillet over medium heat until heated through.
- 3
Toast the English Muffins
Split the English muffins and toast them until golden brown.
Poaching the Eggs
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Making the Mustard Béarnaise Sauce
- 5
Prepare the Sauce
In a small saucepan, combine white wine vinegar, minced shallots, and tarragon. Reduce over medium heat until only 1 tablespoon of liquid remains. Allow to cool slightly.
- 6
Emulsify the Sauce
In a bowl, whisk the egg yolks and the reduced vinegar mixture. Slowly drizzle in the melted butter while whisking vigorously until the sauce is thick and creamy. Stir in Dijon mustard, and season with salt and pepper to taste.
Assembly
- 7
Plate the Dish
On each toasted English muffin half, layer the warmed corned beef, followed by the blanched asparagus. Top with a poached egg and drizzle with mustard béarnaise sauce. Serve immediately.
