Put some Irish in your eggs benedict with a little corned beef and Irish cheddar cheese sauce! Irish Eggs Benedict is the perfect breakfast or brunch on the day after St. Patrick’s Day, or any day you are looking to spiff up your breakfast.
It’s Saint Patrick’s Day Eve (yes, that is a thing!) and all over the land, giant hunks of corned beef are brining and simmering and generally getting ready for the corned beef and cabbage-fest that is about to happen.
I can smell the delicious aroma of my mama’s corned beef all the way from three miles up the road from her As We Speak.
And tomorrow, after the pints have been drained and the corned beef and cabbage has been eaten and the soda bread is reduced to crumbs and we’ve all sung Molly Malone a time or two….there will STILL be corned beef left over.
And before you head straight into corned beef hash territory (which is a great territory, don’t get me wrong), here’s a curve ball for you.
Irish Eggs Benedict.
What Is Irish Eggs Benedict?
Traditional Eggs Benedict (which we also love around these parts) is a classic breakfast or brunch dish, made with an English muffin, topped with Canadian bacon, a poached egg, and hollandaise sauce.
So for the Irish version, I takesome leftover corned beef, shred it up and heat it in a little chicken broth, spoon it over an English muffin (I know, I know, and if you want to use soda bread instead that is fine…we just never have any left over), topped with a poached egg and a cheese sauce made from lovely Irish cheddar.
It’s the perfect day-after use of that corned beef, and if you didn’t make your own corned beef, it’s well worth nabbing some leftovers from somebody who did. (Hi mama!).
This is also the perfect time for me to share my guaranteed-to-work method of poaching eggs, although if you want to go rogue and fry your eggs, you be you!
This is also the time of year I traditionally show you twelve-year-old me kissing the Blarney Stone in my groovy 1970’s pantsuit.
Now please go try the Irish version of eggs Benedict, and one way or the other, may your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go.
Want to round out your meal? This recipe pairs well with...
Put some Irish in your eggs Benedict with a little corned beef and Irish cheddar cheese sauce!
- 2 eggs
- 1 cup of cooked corned beef, shredded and at room temperature or warmed
- 1 English muffin, toasted and torn into bite sized pieces (or a slice of soda bread!)
- Parsley for garnish
- 1 cup milk
- 1 cup shredded cheddar (Irish cheddar if possible!)
- 2 tablespoons butter
- 2 tablespoons flour
- Poach or soft boil the eggs and set aside.
- Make the cheese sauce: Melt the butter in a small pot over medium high heat and whisk in the flour. Whisk in the milk and bring to a simmer. Simmer for about 5 minutes or until it starts to thicken. Stir in the cheese until melted.
- Place the torn English muffin or soda bread on a plate. (The reason for the tearing? I don’t like struggling to cut through an English muffin when I eat eggs benedict. If you don’t mind, you don’t have to tear it.)
- Put a generous amount of corned beef on top of the muffin. Top with poached egg, and pour the cheese sauce over all. Garnish with parsley and serve at once.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!