Revisited: Eggs St. Patrick

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Two years ago I started my own St. Patrick’s Day tradition – Egg’s St. Patrick. Here’s a flashback:

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 juice 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.

At the time I couldn’t think of any way it could be better. But with age comes wisdom, and this year’s version was different enough that it merited a new, revised recipe.

Adding Guinness to the sauteed corned beef builds on the stout framework (see what I did there?) of the dish. It imbues it with dark and roasty undertones that add a subtle bite to counteract the natural richness of the hollandaise. Similarly, the caramelized cabbage cuts through the heaviness with notes of sweetness and earthiness.

Seriously, make this next St. Patrick’s Day. Or, you know, this weekend.

Eggs St. Patrick

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Ingredients

  • Olive oil
  • 7 eggs
  • 5/8 cup butter, melted
  • 1 teaspoon lemon juice
  • 1 pinch of cayenne
  • 1 tablespoon vinegar
  • 1 cup of corned beef, cooked and diced
  • 1/2 cup of Guinness stout
  • 1 cup cabbage, shredded
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 2 English muffin

 Instructions

  1. In a medium-sized, heat-resistant bowl, separate three eggs and add the yolks. Add the lemon juice and cayenne and whisk vigorously until the yolks have thickened.
  2. Place the bowl on top of the first pot, making sure the bottom doesn’t touch the water, and continue to whisk vigorously. Slowly add the melted butter into the bowl, stirred rapidly to incorporate into the yolks. Continue until all the butter is added in and the sauce has doubled in volume. Remove from the heat.
  3. Heat a pan to medium-high and add a splash of olive oil. Sear the corned beef for approximately 4 minutes, stirring to cook evenly. Add the Guinness and continue to cook until it has completely cooked off. Remove the corned beef to a separate plate.
  4. Clean the pan if needed, and add another dash of olive oil. Add the cabbage, black pepper and garlic powder and saute until the cabbage is slightly caramelized and crispy on the edges. Remove from heat.
  5. Add the vinegar to the pot of water and bring it to a very light boil. Poach the four remaining eggs so the yolks are still slightly runny (see Smitten Kitchen’s how-to if you need instruction on how).
  6. Lightly toast the English muffin. To serve, pile cabbage and corned beef on top of each English muffin half and top with a poached egg. Drizzle hollandaise sauce over the top and serve.
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