Corned beef is one of those foods that walks the line between simple and elegant.
At its core, it’s just pickled beef that has been cured and simmered, but if you make it at home you can customize the flavors and make it your own.
No matter if you make it from scratch or have one prepared for you, you’ll almost certainly have leftovers after a big corned beef dinner. In fact, I would make sure you do – then you can make this Corned Beef Hash Eggs Benedict
the next day!
Obviously, you’ll need some corned beef to make these. I recently posted on how to make homemade corned beef
on my blog, but you can also just get it from a deli if you didn’t plan ahead (it takes at least five days to make).
A few slices of this and a hunk of cabbage and you’re well on your way to a great eggs Benedict.
Traditionally, eggs Benedict is served on English muffins and you could absolutely use those for this dish. I had a loaf of soda bread left over from the night before, so I used it instead of muffins.
When I’m making this dish, I always like to make my hollandaise sauce first since it’s pretty easy to reheat later.
There’s nothing particularly tricky about hollandaise sauce. Just whisk together an egg yolk, some lemon juice, a drizzle of water, and a pinch of salt in a mixing bowl.
Whisk this together over a double boiler (I just use a small pan with simmering water) until the mixture starts to steam. Be careful not to overheat it or you’ll cook your eggs!
Then slowly start to whisk in the melted butter and keep whisking like crazy to emulsify the sauce.
When the sauce is silky smooth, season it with salt and toss in a handful of chopped scallions. The scallions go really well with the corned beef flavors.
For the beef and cabbage, I recommend melting some butter in a large skillet and searing the beef for a few minutes per side over medium heat. You can keep the cabbage on the outer edges of the skillet to keep it warm.
When it comes to good eggs Benedict, I think the egg is the most important part. I make my poached eggs by bringing about two quarts of water to a slight simmer with a few tablespoons of white vinegar, which helps the eggs firm up.
Don’t crack the eggs directly into the water. If you do, they will most likely break or you’ll get a shell in your egg. Crack the eggs into a small bowl and then carefully slide the eggs into the water.
Cook the eggs for about three minutes and use a slotted spoon to remove them so the water drains off. I also set my eggs on a paper towel for a minute to drain off as much water as possible. The finished eggs should have firm whites but the yolks should give a bit. If they are completely firm, you overcooked them!
Building eggs Benedict is pretty straightforward. Start with the soda bread (or English muffin) and then add some cabbage and corned beef.
Carefully top the stack with an egg and drizzle over the hollandaise sauce. It really is a thing of beauty!
Corned beef is simple peasant food at its base, but this dish takes it to another level. You’re basically eating leftovers but it tastes like you’re in a four star restaurant!
More Eggs Benedict RecipesNick is a big fan of corny jokes and corny beef! Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.