Irish Eggs Benedict: A Cozy Morning Indulgence

Name: Irish Eggs Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Irish
Ingredients: 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; 2 large potatoes, peeled; 2 tablespoons butter; Salt and pepper, to taste; 2 egg yolks; 2 teaspoons lemon juice; 2 tablespoons hot water; 115 grams unsalted butter, melted (4 ounces); 30 grams Irish white cheddar cheese, shredded (1/4 cup); 1-2 tablespoons milk, as needed; Pinch of cayenne pepper; Salt, to taste; 200 grams thinly sliced corned beef (about 8 ounces); 4 large eggs; 1 tablespoon vinegar; Salt and pepper, to taste; Chopped parsley or chives, for garnish

There’s something magical about a weekend morning, the golden sunlight streaming through the window, and the soothing aroma of a warm breakfast wafting through the air. Imagine a plate of Irish Eggs Benedict, with layers of crispy hash browns, tender corned beef, and sunny-side-up eggs, all smothered in a rich and creamy Hollandaise sauce. Each bite embodies a joyous blend of textures and flavors — the crunch of the potatoes, the richness of the eggs, and the comforting familiarity of melted cheddar cheese. This dish brings warmth to your heart, making it perfect for cozy gatherings or a leisurely brunch with loved ones.

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Recipe Snapshot

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Difficulty Level: Intermediate

Nutritional Breakdown

Each serving of Irish Eggs Benedict (with standard measurements) contains approximately:

Calories: 560
Protein: 22g
Carbohydrates: 35g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 350mg
Sodium: 870mg

Note: Nutritional values are approximations and can vary based on specific ingredients or methods used. Always verify dietary needs using trusted sources such as the Mayo Clinic or WebMD.

Why You’ll Love It

Irish Eggs Benedict is not just a meal but an experience. It invites a sense of joy and celebration to your breakfast table. The delightful contrast between crunchy hash browns and silky Hollandaise sauce evokes cherished memories of family gatherings and special occasions. It’s the perfect dish for any lazy Sunday morning or an extraordinary brunch that leaves everyone with a satisfied smile. The heartiness of the corned beef, once leisurely combined with the richness of eggs and a light zest from the hallowed sauce, creates a moment to savor. Every bite is a reminder of the comfort food tradition often shared in beautiful Irish homes.

How to Make Irish Eggs Benedict

Step-by-Step Guide

Ingredients:

For the 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.

For the Hash Browns:

2 large potatoes, peeled
2 tablespoons butter
Salt and pepper, to taste

For the Hollandaise Sauce:

2 egg yolks
2 teaspoons lemon juice
2 tablespoons hot water
115 grams unsalted butter, melted (4 ounces)
30 grams Irish white cheddar cheese, shredded (1/4 cup)
1-2 tablespoons milk, as needed
Pinch of cayenne pepper
Salt, to taste

For the Corned Beef and Sunny-Side Up Eggs:

200 grams thinly sliced corned beef (about 8 ounces)
4 large eggs
1 tablespoon vinegar
Salt and pepper, to taste
Chopped parsley or chives, for garnish

Directions:

Make the Soda Bread: Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. In a large bowl, mix all-purpose flour, half of the whole wheat flour, baking soda, sugar, and salt. Rub in the butter until it resembles coarse breadcrumbs. Make a well in the center, then add the buttermilk and egg. Stir to combine until a dough forms. Knead briefly, shape it into a round loaf, and place it on the baking sheet. Cut a cross on the top and optionally brush with egg wash and seeds before baking for 30-35 minutes.
Prepare the Hash Browns: Grate the potatoes and squeeze out excess moisture. In a skillet over medium-high heat, melt the butter. Add the grated potatoes, press down gently, and season. Cook for about 5-7 minutes per side until golden brown.
Whisk the Hollandaise Sauce: In a heatproof bowl, whisk egg yolks, lemon juice, and hot water until thickened. Place over barely simmering water and whisk continuously. Slowly drizzle in melted butter until the sauce thickens. Mix in the cheese, add milk if necessary, then stir in cayenne pepper and salt.
Cook the Corned Beef and Eggs: In a non-stick skillet, warm the corned beef until crispy. Crack the eggs into the same skillet and cook until the whites are set but yolks remain runny. Season with salt and pepper.
Assembly: On each plate, place a slice of toasted soda bread, top with a hash brown, then add corned beef and a sunny-side-up egg. Generously drizzle with Hollandaise and garnish with chopped herbs.

Best Pairings

This dish shines on its own, but consider pairing it with freshly brewed Irish coffee or an aromatic breakfast tea. For a refreshing twist, serve with a side of lightly dressed greens or fruit salad. The brightness of citrusy fruits can complement the richness of the dish beautifully.

How to Store

Keeping it Fresh:

Room Temperature: Best enjoyed fresh; if left out, consume within 2 hours.
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen without the sauce for up to 2 months. Reheat gently.

Recipe Success Tips

Crispy Hash Browns: Make sure to squeeze out as much moisture as possible to avoid sogginess.
Hollandaise Hints: If your sauce thickens too much, whisk in a tablespoon of warm water or milk to loosen it.
Perfectly Cooked Eggs: For perfectly runny yolks, watch the eggs carefully during cooking – around 4-5 minutes should do the trick.

Fun Flavor Ideas

Spicy Kick: Add a pinch of smoked paprika to your Hollandaise for a smoky flavor.
Veggie Delight: Substitute corned beef with sautéed spinach or mushrooms for a vegetarian option.
Cheese Lovers: Try different cheeses, like goat cheese or a sharp cheddar, for unique flavor profiles.

Common Questions & Answers

1. Can I use different bread for this recipe?
Yes! While soda bread adds an authentic touch, you could use English muffins or even croissants as a delightful twist.

2. How do I prevent the Hollandaise sauce from splitting?
Ensure the bowl isn’t touching the simmering water and whisk continuously while drizzling in butter.

3. What can I do with leftover ingredients?
Use leftover Hollandaise sauce on steamed vegetables or drizzled over grilled fish.

Embrace the warmth and comfort of Irish Eggs Benedict in your kitchen. Join the conversation, share your variations, and celebrate the joy of bringing loved ones together over a hearty breakfast. Happy cooking!