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.
Here’s how you make Irish Eggs Benedict!
Poach or soft boil two eggs and set aside.
Make the cheese sauce: Melt two tablespoons of butter in a small pot over medium high heat and whisk in 2 tablespoons of flour. Whisk in a cup of milk and bring to a simmer. Simmer for about 5 minutes or until it starts to thicken. Stir in a cup for shredded cheddar cheese until melted.
Place a toasted and torn up English muffin or piece of 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 shredded 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.
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!).
More tips for making Irish Eggs Benedict!
It took me forever to figure how to do this anyway other than asking my mom to make one for me, but this method always works! (And if you just want to fry your eggs sunnyside up or over easy, you be you.)
If your deli doesn’t have corned beef, I bet they have pastrami, which is pretty close to the taste and will work just fine in this recipe.
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.Print