Posts tagged ‘Cabbage’

March 25, 2013

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.

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