Irish Eggs Benedict

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 - can be increased as needed. 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Irish


  • 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

Cheese Sauce

  • 1 cup milk
  • 1 cup shredded cheddar (Irish cheddar if possible!)
  • 2 tablespoons butter
  • 2 tablespoons flour


  1. Poach or soft boil the eggs and set aside.
  2. Make the cheese sauce: Melt the butter in a small saucepan 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.
  3. 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.)
  4. 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.