How do I poach an egg again?

It took me forever to figure how to do this anyway other than asking my mom to make one for me, but this method for making the perfect poached eggs always works ! (And if you just want to fry your eggs sunnyside up or over easy or soft boil them, you be you.)

Help! I'm making this in non-St. Patrick's Day season, and I can't find any corned beef! What can I use instead?

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.

Have a question that I didn't cover?

Pop your question in the comments section below and I will answer pronto!

Irish Eggs Benedict

Name: Irish Eggs Benedict
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Irish
Ingredients: 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

Irish Eggs Benedict

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Put some Irish in your eggs Benedict with a little corned beef and Irish cheddar cheese sauce!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 2 - can be increased as needed.
Category: Breakfast
Method: Stovetop
Cuisine: Irish

Ingredients

Scale

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

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Instructions

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.

Find it online: https://www.framedcooks.com/irish-eggs-benedict/