Corned Beef Eggs Benedict

Have leftover corned beef? This easy recipe will help you use some up in a tasty way. The key to this recipe is to simultaneously prepare the components of the dish, so that it's all ready at once.

Wait, there's more! Read the blog post about this recipe.

Corned Beef Eggs Benedict

scaronRecipe by scaron

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10 minutes

15 minutes

2 servings

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    Ingredients

    • 2 large eggs
    • 1  whole wheat English muffin
    • 2 3-oz slices leftover corned beef
    • 2 1-oz slices Swiss cheese

    Directions

    1. 1Heat water in a small pan (about 3 inches of water) until boiling. Reduce the heat to medium low. Crack the eggs into small bowls and slide into the water. Cook for 3-4 minutes, until the white is opaque all over.
    2. 2While you are preparing the eggs, toast the English muffins until golden.
    3. 3Also while the eggs and English muffins are cooking, heat a small skillet over medium heat. Place the corned beef slices into the pan and fry for about 2 minutes per side, until lightly browned.
    4. 4To serve: Arrange the English muffins on a plate. Top with the corned beef slices, the poached eggs and the Swiss cheese (in that order). Serve immediately.

    Categories: Breakfast, Eggs & Egg Substitutes, 30 Minutes Or Less, American

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