On this journey to the Emerald Isle, we’re putting a fun twist on a classic breakfast favorite - Eggs Benedict.
Served on homemade soda bread and adorned with a golden hash brown, a perfectly sunny-side-up egg, and a generous layer of savory corned beef, this dish marries the comforting warmth of traditional Irish cuisine with the elegant charm of a beloved brunch staple.
Add some homemade Hollandaise, and you’ll quickly fall in love.
Eggs Benedict with Corned Beef and Crispy Hash Browns
In this post, I’ll cover everything you need to know about crafting your own Irish Eggs Benedict.
This dish not only pays homage to the rich tapestry of Irish culinary traditions but also adds a touch of gourmet flair to your breakfast table. Whether you’re celebrating St. Patrick’s Day, hosting a brunch, or simply looking to elevate your morning routine, this recipe is guaranteed to impress.
It all starts with Irish soda bread. And yes, we’re making our own.
Of course, you can buy some if you prefer. But it’s so easy to make, you can have a loaf ready in under an hour!
Next up is a layer of homemade hash browns. The golden edges of the fried potatoes are super satisfying. And they make this almost like a Full Irish Breakfast!
Atop this is a layer of thinly sliced, tender corned beef that’s fried until hot and lightly crisp on the edges.
Now yes, I make fried eggs, not poached.
The truth? I’m not a fan of poached eggs. They’re a pain to make and don’t have any texture! That’s why I prefer a sunny-side-up egg.
You get brown bits on the bottom and a perfectly runny yolk. What more could you ask for?
Of course, the pièce de résistance is a velvety Hollandaise sauce drizzled generously over the top. It ties all the components together with its buttery and lemony notes.
Hungry yet? Me too!
So, pull up a chair, pour yourself a cup of tea, and let’s dive into creating a breakfast that’s as memorable as it is delicious.
Psst! If you like this dish, try these corned beef egg rolls :-)
Ingredients
These ingredients combine to create a dish that’s rich in textures and flavors.
From the soft and dense soda bread to the creamy hollandaise, the crisp hash brown, the savory corned beef, and the delicate sunny side up eggs, it’s rich, indulgent, and super hearty.
Here’s what you’ll need:
Soda Bread Ingredients
- All-purpose flour: For structure and texture.
- Whole wheat flour: Adds a nutty flavor and denser texture, making the bread more nutritious with added fiber.
- Baking soda: Acts as a leavening agent, reacting with the buttermilk to help the bread rise.
- Salt: Enhances the flavor.
- Buttermilk: Contributes to the bread’s rise and imparts a slight tanginess.
- Optional Seeds: Your choice of seeds, such as sesame, poppy, sunflower, pumpkin, flaxseeds, etc.. They’ll stick better with egg wash.
Hash Browns Ingredients
- Potatoes: The base of hash browns, providing a starchy texture that crisps up when fried.
- Butter: Used for frying, adds flavor and helps in achieving a golden crust on the hash browns.
Hollandaise Sauce Ingredients
- Egg yolks: Thicken the sauce and give it a rich, creamy texture.
- Lemon juice: Adds acidity, balancing the richness of the egg yolks and butter.
- White Cheddar Cheese: Get Irish cheese for the best flavor.
- Unsalted butter: The main component of the sauce, providing a silky, rich base.
- Cayenne pepper: Adds a hint of heat, enhancing the overall flavor profile.
- Salt: Seasoning to taste.
Additional Ingredients
- Eggs: Used for the sunny side up eggs, providing a rich, runny yolk that pairs well with the other components.
- Corned Beef: Brined and boiled beef, adding a savory, slightly salty flavor typical of Irish cuisine.
- Garnish (Parsley or Chives): Adds a fresh, herbaceous note to finish the dish.
How to Make Hollandaise Sauce
A rich and creamy hollandaise sauce infused with the distinct taste of Irish white cheddar cheese is a delightful way to elevate Eggs Benedict.
Here’s a detailed guide to making this luxurious sauce:
- Whisk Egg Yolks, Lemon Juice, and Hot Water: In a heatproof bowl, combine the egg yolks, lemon juice, and hot water. Whisk vigorously until the mixture becomes thick. This initial whisking is crucial for building the base of your sauce.
- Prepare a Double Boiler: Fill a saucepan with a small amount of water (2-3 inches) and bring to a gentle simmer. Place the bowl containing the egg mixture on top of the saucepan, ensuring the bottom doesn’t touch the water. This gentle indirect heat will cook the egg yolks without scrambling them - you just have to keep whisking!
- Incorporate the Melted Butter: Slowly drizzle the melted butter into the egg mixture while continuously whisking. This gradual addition and constant mixing will help emulsify the sauce, producing a smooth and thick consistency.
- Add the Irish White Cheddar Cheese: When the sauce is thick, mix in the shredded Irish white cheddar cheese. Keep whisking to ensure the cheese melts completely.
- Adjust Consistency and Season: If the sauce is too thick, gradually add milk, one tablespoon at a time, whisking constantly until it reaches your desired consistency. Finish by whisking in a pinch of cayenne pepper for a subtle warmth and seasoning with salt to taste.
- Serve Warm: Hollandaise sauce is best enjoyed warm. If not serving immediately, keep the sauce warm by placing the bowl in a pan of lukewarm water, stirring occasionally to maintain its smooth texture.
Tips
- Temperature Matters: Make sure all the ingredients are at room temperature before you start to help them emulsify better.
- Keep Moving: Whisk continuously and vigorously, especially when the sauce is over the heat. This prevents the eggs from curdling.
- Use a Stable Heat Source: The water in the double boiler should be barely simmering to provide gentle heat. Don’t put the sauce directly in the pan, as it’s far more likely to scramble the eggs.
- Fixing Broken Sauce: If your hollandaise sauce breaks (separates), try whisking in a tablespoon of warm water. If that doesn’t work, start with a fresh egg yolk in a new bowl, whisk it, and then slowly whisk in the broken sauce. This will often bring it back together.
Recipe Variations
Irish Eggs Benedict offers a delightful canvas for a bunch of creative twists, allowing you to tailor the dish to different tastes and occasions.
Here are some recipe variations that maintain the Irish theme while introducing new flavors and textures:
Smoked Salmon and Spinach:
- Replace the corned beef with thinly sliced smoked salmon.
- Add a layer of sautéed spinach between the soda bread and salmon for a fresh, nutritious element.
- This version pairs wonderfully with a dill-infused hollandaise sauce. Just add dill when the sauce is thick!
Black Pudding and Caramelized Onions:
- Instead of hash browns (or as well as!), add a few slices of grilled black pudding as a nod to traditional Irish breakfasts.
- Top with caramelized onions for a sweet and savory contrast.
Colcannon Hash Browns:
- Modify the hash browns by mixing in finely chopped kale or cabbage and some spring onions, inspired by the classic Irish dish, colcannon.
- This variation adds color and a serving of greens, enhancing the nutritional profile and visual appeal.
Whiskey Hollandaise Sauce:
- Add a splash of Irish whiskey to the hollandaise sauce for a subtle twist that brings warmth and complexity.
- The whiskey complements the richness of the sauce and adds an unmistakable Irish touch.
Boxty Pancakes:
- Use traditional Irish boxty (potato pancakes) instead of hash browns for an authentic Irish element.
- Boxty pancakes can be made by combining grated potato, mashed potato, flour, baking powder, and buttermilk to form a batter, then frying until golden.
Irish Cheddar and Bacon:
- Mix more grated Irish cheddar into the hash browns for a cheesy twist, and top with crispy bacon strips for a smoky crunch.
Irish Eggs Benedict
Ingredients:
- Soda Bread
- 435 grams all-purpose flour (3 1/2 cups)
- 120 grams whole wheat flour (1 cup)
- 1 tablespoon white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 415 milliliters buttermilk (1 3/4 cups)
- 56 grams butter (about 4 tablespoons)
- 1 large egg, lightly beaten
- optional seeds: sesame, poppy, sunflower, pumpkin, flaxseeds, etc.
- Hash Browns
- 2 large potatoes, peeled
- 2 tablespoons butter
- Salt and pepper, to taste
- Hollandaise Sauce
- 2 egg yolks
- 2 teaspoon lemon juice
- 2 tablespoon hot water
- 115 grams unsalted butter, melted (4 ounces)
- 30 grams Irish white cheddar cheese, shredded (1/4 cup)
- 1 to 2 tablespoons milk, as needed
- Pinch of cayenne pepper
- Salt, to taste
- Eggs
- 4 large eggs
- 1 tablespoon vinegar
- Salt and pepper, to taste
- Garnish
- Chopped parsley or chives
- 200 grams thinly sliced corned beef (about 8 ounces)
Method:
- Soda Bread:
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- In a large bowl, mix the all purpose flour, half of the whole wheat flour, baking soda, sugar, and salt. Rub the butter into the flour mix until it resembles coarse breadcrumbs.
- Make a well in the center, then add the buttermilk and egg. Stir until the dough comes together.
- Turn the dough out onto a floured surface and knead lightly. Add more flour, as needed. Form into a round loaf and place on the prepared baking sheet. Cut a cross on the top with a knife.
- If using, brush the dough with egg wash (beat 1 egg with 1 tablespoon of water). Then, sprinkle your choice of seeds generously over the top and press them slightly so they stick.
- Bake for 30-35 minutes or until the bread sounds hollow when tapped on the bottom. Let it cool, then cut into thick slices.
- Hash Browns:
- Grate the potatoes and squeeze out as much moisture as possible.
- Heat the butter in a large skillet over medium-high heat. Add the grated potatoes, flatten with a spatula, and season with salt and pepper. Cook until the bottom is golden brown, about 5-7 minutes, then flip and cook the other side.
- Hollandaise Sauce:
- Whisk the egg yolks, lemon juice, and hot water in a heatproof bowl until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (the bowl should not touch the water). Continue to whisk rapidly.
- Drizzle in the melted butter slowly, whisking continuously, until the sauce thickens.
- Mix in the grated cheese, whisking constantly until melted. Then, if needed, add small amounts of milk until the desired consistency is achieved.
- Remove from heat, whisk in cayenne pepper, and adjust seasoning with salt. Keep warm.
- Corned Beef and Sunny Side Up Eggs:
- Warm a non-stick skillet over medium heat and add a little butter or oil. Fry the corned beef until it's hot and slightly crispy.
- Crack the eggs into the hot skillet, being careful not to break the yolks. Cook until the whites are set but the yolks are still runny. Season with salt and pepper.
- Assembly:
- Place a slice of toasted soda bread on each plate.
- Top each slice with a hash brown, corned beef, and the a sunny side up egg.
- Drizzle generously with Hollandaise sauce.
- Garnish with chopped parsley or chives and enjoy!