Irish Eggs Benedicts
This Irish Eggs Benedict is made with poached eggs, tomato instead of an english muffin, and corned beef hash instead of Canadian bacon.
Servings: 4 Egg Stacks
- 1/2 pound Corned Beef
- 1 Onion caramelized
- 1 Tomato Beef Steak, Sliced
- 4 Eggs Poached
- 1/4 Hollandaise Sauce
- 1 tbsp green onions to garnish
- Salt & Pepper
To poach eggs for your Eggs Benedict, get a pot of water about 1 1/2 inches deep.
Add a tablespoon of white vinegar.
Then, crack the eggs individually into small ramekins.
Let the water come to a boil and lower it to medium high heat. You don't poach the eggs in boiling water.
Pop any bubbles that are at the bottom of the pan or pot.
Place the ramekin halfway into the water and slowly pour the egg in. This will give it time to start to cook so that the egg does not fill the pot.
Add the rest of the eggs into the pot using the ramekin method.
Using a slotted spoon, take the eggs out of the water when the whites are cooked. You might need to flip over the eggs depending of it the top of the egg is being cooked.
When you remove the egg from the water, use a slotted spoon to allow the water to drip off each egg.
You might want to line a plate with a paper towel to remove some of the water from the eggs so that your final dish is not watery and ruined by excess water.
Calories: 192kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 194mg | Sodium: 756mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 2mg