Eggs St. Patrick

I like to talk a lot about balance when I discuss the food that I cook, because I generally believe the best dishes are those that marry disparate flavors together in a harmonious fashion. This is not one of those dishes.

This is a rich, decadent recipe. You will feel lethargic after you eat it. You will also feel glorious, but the lethargy is pretty much unavoidable.

The hollandaise sauce is creamy and rich. The poached eggs are tender with silky, rich yolks. The corned beef is hearty, pleasantly spiced and rich. If you haven’t caught the pattern yet, pretty much everything about this dish is rich except the English muffins, and when you get down to it their sole purpose is sop up all the hollandaise, egg yolk and corned beef jus that you can’t get with a fork.

Although it’s a play on Eggs Benedict – typically a breakfast dish – this is perfectly suited for any time of day. And in true St. Paddy’s day spirit, no matter what time of day it is, it should be accompanied by Guinness.

Eggs St. Patrick

  • 5 eggs
  • 5/8 cup butter, melted
  • 1 teaspoon lemon juice
  • 1 pinch of cayenne
  • 1 tablespoon vinegar
  • 1/3 cup of corned beef, cooked and shredded
  • 1 English muffin
  • 1 pinch of paprika

 

  1. Fill two pots with water and bring to a steady simmer. Take three eggs and separate the yolks from the whites.  Reserve one white, combine the yolks and melted butter in a stainless steel bowl and whisk together until thickened.
  2. Add the lemon juice and cayenne to the egg mixture.  Place the stainless steel bowl on top of the first pot, making sure the bottom doesn’t touch the water, and continue to whisk vigorously until the volume has increased by half. Remove from the heat.
  3. To the second pot add the vinegar and bring to a very light boil. Poach the two remaining eggs so the yolks are still slightly runny (see Smitten Kitchen’s how-to if you need instruction on how).
  4. Combine the reserved egg white with the corned beef and form into two patties. Sear quickly on each side, approximately 2 minutes, and remove from heat.
  5. Lightly toast the English muffin. To serve, place a corned beef patty atop each English muffin half followed by a poached egg. Top with a couple spoonfuls of hollandaise sauce and garnish with the pinch of paprika.
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