Famous Corned Beef Benedict Recipe

Toast and butter

Split the English muffins and toast until golden. Spread 1/2 tablespoon unsalted butter on each toasted half and keep warm on a baking sheet in a low oven (about 200°F / 95°C).

Warm corned beef

In a medium nonstick skillet over medium heat add 1/2 tablespoon olive oil. Add the sliced corned beef in a single layer, warming and lightly crisping for 2–3 minutes per side until heated through and edges begin to brown. Remove to a plate and keep warm.

Sauté greens

Wipe pan, add remaining 1/2 tablespoon olive oil, then add baby spinach (or your choice of wilted greens). Sauté over medium heat until just wilted, about 1–2 minutes. Season with 1 tsp salt and 1 tsp black pepper (adjust to taste). Remove and divide into 4 portions.

Prepare poaching water

In a wide, shallow saucepan bring about 2 cups of water to a gentle simmer (not a rolling boil). Add 1 teaspoon vinegar and 1/4 teaspoon salt. Reduce heat so the surface shows small bubbles but is relatively calm.

Poach eggs

Crack one egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon and slip the egg from the cup into the center. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon, drain on a paper towel, and keep warm while poaching remaining eggs. If needed, refresh the water temperature between eggs so it remains at a gentle simmer.

Make a double boiler

Set a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Keep the water at a gentle simmer.

Whisk egg yolks

Place 3 egg yolks in the bowl and whisk vigorously until slightly thickened. Add 2 teaspoons lemon juice and 1/2 teaspoon Dijon mustard, whisk to combine.

Emulsify with butter

Slowly drizzle the 6 tablespoons melted butter into the yolks while whisking constantly. Add the butter in a slow, steady stream so the sauce emulsifies. If sauce becomes too thick, add 1 teaspoon warm water and whisk to loosen.

Season hollandaise

Once fully combined and warm, remove the bowl from the heat. Whisk in 1/4 teaspoon salt and 1/8 teaspoon cayenne. Taste and adjust with a few drops more lemon juice or salt if needed. Keep warm (set bowl over warm water or in a thermos) until ready to assemble.

On each toasted and buttered English muffin half, layer: 1 portion of sautéed greens, 3 ounces warmed corned beef (divide the 12 ounces evenly across 4 muffins), and top with a poached egg.

Spoon about 2 tablespoons of warm hollandaise sauce over each poached egg so it drips slightly down the sides.

Garnish each portion with a sprinkle of chopped chives and a light dusting of freshly ground black pepper.

Serve immediately while hot.