A Different Benedict
Leave it to Junior’s to take Eggs Benedict and make it even better! The special ingredient is their corned beef hash, normally served with a poached egg on top. But here it gets the Benedict treatment, set on an English muffin and rich Hollandaise spooned over the top. Not only that, we’ve given you two other ways to go Benedict—over a grilled beef filet and topped with sautéed mushrooms and onions, or with thinly sliced smoked Nova salmon and fresh asparagus. Either way, it gets a generous helping of Hollandaise.
Cooking MethodPoaching, Sauteeing
Make Ahead RecipeYes
Dietary ConsiderationPeanut Free, Tree Nut Free
Five Ingredients or LessYes
Taste and TextureCreamy, Rich, Savory
- 1 recipe Foolproof Hollandaise
- 1½ pounds baking potatoes
- 1 pound corned beef, purchased from the deli counter or leftover
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 cups coarsely chopped yellow onion (2 large)
- 1/3 cup heavy whipping cream
- Table salt and ground white pepper, to taste
- ½ teaspoon distilled white vinegar
- 8 extra-large eggs
- 4 English muffins, split and toasted right before serving
- Chopped fresh parsley (optional)
- Diced red bell pepper or diced roasted red pepper (optional)
Make the Foolproof Hollandaise and keep warm.
Peel and cut the potatoes into ½-inch dice. Cook in lightly salted boiling water until tender, about 4 minutes, then drain well.
Pulse the corned beef in a food processor until coarsely chopped. Add the garlic and paprika.
In a large skillet over medium, heat the butter and oil together; add the potatoes and onion and sauté until tender and lightly browned, about 5 minutes. Add the corned beef and cook, stirring, until the mixture has browned, about 5 minutes more. Stir in the cream. Season with salt and pepper to taste. Transfer to a dish and keep warm. Wipe out the skillet.
Fill the skillet half full with water, add the vinegar and about 1 teaspoon salt, and bring to a simmer. Crack each egg into a small cup, one at a time, and gently slide into the skillet. Depending on the size of your skillet, you can probably poach 4 eggs at a time. Let the water return to a boil, then reduce the heat to low and poach the eggs until the whites have set but the yolks are still soft, about 3 minutes after the water returns to a boil. Transfer the poached eggs to a bowl of hot water while you poach the rest; the water should be just hot enough to keep them warm, not to cook them further.
To assemble the Benedicts, place one toasted muffin (2 halves) on each of 4 plates. Cover each half with a generous helping of hash, shaping it into a freeform patty in the pan with a metal spatula before lifting it onto the muffin. Top each muffin half with an egg. Spoon a generous amount of Hollandaise over each egg, letting it drip onto the hash and muffin. Generously sprinkle with parsley and/or red bell pepper if you wish and serve immediately.
Steak and Eggs Benedict
Omit the potatoes and instead sauté 12 ounces sliced mushrooms with the onion. Substitute eight 3-ounce beef filets for the corned beef hash. In a hot skillet over high heat, sear the filets, about 2 to 3 minutes per side for medium rare, turning once. Season with salt and pepper to taste. To assemble, set a filet on each muffin half, spoon over some of the mushroom and onion mixture, and top each filet with a poached egg. Spoon a generous amount of Hollandaise over each egg, letting it drip down over the filet, and garnish with parsley and diced red pepper as directed above.
The Nova Benedict
Substitute 24 trimmed fresh asparagus spears (about 1 pound) for the onion and potatoes (buy the thin spears if your market has them). Cook in boiling salted water until just tender and still bright green, about 5 minutes, then drain well. Sprinkle with the juice of 1 lemon, and season with salt and pepper to taste. Substitute 8 ounces very thinly sliced smoked Nova salmon lox for the corned beef. To assemble, arrange 3 asparagus spears on the bottom of each English muffin half, then top with a slice of salmon, folding it over to match the size of the muffin and allowing the asparagus spears to peek out from underneath. Cover each with a poached egg and spoon a generous amount of Hollandaise over each egg, letting it drip down onto the salmon and muffin. Omit the parsley; garnish with diced red bell pepper as directed above.
The Junior's Way
When Junior’s makes their corned beef hash, they sauté the onions, potatoes, and corned beef in separate areas on the griddle. Only when each is cooked are they gently mixed together. Even if you don’t have a griddle, you can serve hash that’s just as good by sautéing and mixing it in a large skillet. To help it hold together, we’ve stirred in a little cream.
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2013 by Alan Rosen and Beth Allen