CORNED BEEF HASH BENEDICT WITH CHEESY MORNAY SAUCE
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
- For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
- For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.
HASH BROWN BENEDICT
This is from the William Sonoma catalog -- I cannot wait to try this! I love eggs benedict with a side of hashbrows because I love to mix the hollandaise egg and ham up with the hashbrowns. This sounds like the perfect combination! Although, I think I would use the frozen hashbrowns instead of making my own just for the sake of saving time. Posting here for safe keeping.
Provided by SarahBeth
Categories Potato
Time 1h
Yield 12 hash brown benedicts, 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the potatoes, drain and pat dry. In a bowl, combine the potatoes, cornstarch, salt and black pepper.
- In 10-inch fry pan over medium heat, warm the oil. Working in batches, form the potato mixture into 1/4-cup patties and drop them into the oil. Cook, turning once, until golden brown, about 4 minutes per side.
- Transfer to a paper towel-lined baking sheet and keep warm in a 250°F oven.
- In a bowl, whisk together the egg yolks, lemon juice and 2 teaspoons water.
- Transfer to a double boiler set over medium-low heat, until the water is just simmering inside the double boiler. Whisk constantly until the mixture begins to thicken, then remove from the heat and whisk for 1 minute more.
- Season with salt, black pepper and cayenne. Whisking constantly, slowly stream in the melted butter until incorporated, then whisk in the chives.
- Keep the hollandaise sauce warm.
- Place 2 hash brown patties on each plate. Top each patty with 1 slice of Canadian bacon, 1 poached egg and a spoonful of the hollandaise sauce. Serve immediately.
HASH BROWNS BENEDICT
Ready, Set, Cook! Special Edition Contest Entry: Two of my favorite breakfast foods in one! Crispy hash browns meet Eggs Benedict. . .what's not to love! Creamy Alfredo sauce studded with sundried tomatoes takes the place of traditional Hollandaise sauce.
Provided by Edwina13
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl combine Simply Potatoes, bacon, green onion, and salt. Divide mixture into six equal portions and shape into cakes. Heat oil in 12-inch nonstick skillet. Cook until golden brown and tender, about 7 minutes per side.
- Heat Alfredo sauce in microwave in large glass measuring cup until warm. Stir in sundried tomatoes (keep warm).
- Meanwhile, melt butter in another 12-inch nonstick skillet. Fry eggs.
- To serve, place a potato cake on each serving plate and top with a fried egg.
- Spoon Alfredo sauce over top. Garnish with additional green onion.
Nutrition Facts : Calories 168.3, Fat 14.3, SaturatedFat 4.4, Cholesterol 195.6, Sodium 304.1, Carbohydrate 2.5, Fiber 0.5, Sugar 1.4, Protein 7.6
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