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Corned Beef and Eggs Benedict

Sunday Brunch will never be the same with this update to an old classic.

Prep Time 10m | Cook Time 20m | Ingredients 6 | Serves 1

Directions:

  • Heat oil on medium-high in a skillet and add mushrooms until softened, then set aside.
  • In the same skillet on medium-high heat, add shredded corned beef and heat until lightly browned.
  • Layer corned beef, mushrooms and poached egg on the biscuit.
  • Top with warmed hollandaise and enjoy!

 Poached egg instructions

  • Bring a saucepan with 3 inches of water to a simmer and add vinegar.
  • Carefully break the egg into the water, let cook for 3 minutes.
  • Remove with a slotted spoon.

Ingredients

  • 1 English Muffin – toasted and buttered
  • 1/2 cup mushrooms
  • 1/2 cup shredded, cooked Grobbel’s corned beef
  • 1 egg, poached (see instructions at left)
  • 1/4 cup Hollandaise
  • 1 tsp vinegar

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Corned Beef and Eggs Benedict