Irish Recipe
2 eggs, corned beef hash, hollandaise on English muffin
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and hot, but not boiling.
- 2
Whisk Egg Yolks
In a medium mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until the mixture is pale and thick.
- 3
- 4
Finish with Seasoning
Once the sauce is smooth, season with cayenne pepper and adjust salt to taste. Keep warm over a double boiler or in a warm spot until ready to serve.
Cooking the Eggs and Corned Beef Hash
- 5
Cook the Corned Beef Hash
In a skillet, heat a small amount of oil over medium heat. Add the corned beef hash and cook until it is crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
- 6
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 4-5 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- 7
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 8
Assemble the Dish
On each toasted English muffin half, place a generous amount of the crispy corned beef hash. Top each with a poached egg and drizzle with the warm hollandaise sauce. Serve immediately.