Okay… so I always make too much food and after this St. Patty’s Day I had a bunch of leftover corned beef. I get so sick and tired of the same ole leftovers and I wanted to come up with something different. Why not make breakfast out of this feast. First thing that came to mind was Eggs Benedict. I’ll be the first to admit that I have never poached an egg or made Eggs Benedict. LIGHT BULB moment new blog post! I have to tell you guys this came out so good. Keep reading for the details!
So first I’m going to give you my secret for making a killer corned beef and cabbage in the crock pot in just a few simple steps. If you buy packaged corned beef it should come with a spice packet. Start by cooking the beef and the spice packet with half a bottle of Guinness on high for 4 hours. Then add some carrots and a stalk of celery and cook for another 45 min. Delish! I hate mushy cabbage and potatoes so this year I decided to roast my cabbage and potatoes instead of cooking them with the corned beef. I simply tossed them in olive oil, salt and pepper and then roasted in separate pans on 450 degrees for 40 minutes tossing occasionally. I also added some crushed red pepper to my potatoes to kick them up a notch, freaking awesome!
Next to one of my favorites food items, sauces! Anyone who knows me knows that I love a good sauce so I decided to make a horseradish cream sauce that consisted of low-fat sour cream and horseradish mustard to taste. I like mine extra mustardy! I also made a gravy out of the broth from the corned beef and dinner was DONE. So now that you know how to cook the corned beef and cabbage, here’s how to use those yummy leftovers to make yourself a fabulous corned beef and cabbage Eggs Benedict!
STEP 1 - Chop up some leftover corned beef and put it in a bowl. Sprinkle on a little water to keep it moist before you microwave it to heat it up.
STEP 2 – Next poach your eggs. For perfectly poached eggs start by heating some water and vinegar in a sauce pan until it simmers. The vinegar will help keep the egg whites together. I used about a 1/4 cup of vinegar. While your water is heating up place your eggs in small ramekins or cups. Once your water is simmering turn it down just to under a simmer and drop your eggs in gently. Use a spoon to gently make sure the eggs do not stick to the bottom of the pan. The water should stay at just under, or barely a simmer. Cook the eggs for 5 minutes. If you feel you need a full tutorial on how to poach an egg check out this link on the Food Network website.
STEP 3 – While your eggs are cooking, toast the bread and make the hollandaise sauce. I used the leftover mustard cream sauce and added it to instant hollandaise sauce from the grocery store. I didn’t feel like making it from scratch so I just got a packet from the meal helper aisle and to be honest, with the addition of the mustard cream it was freaking AWESOME! If you feel like making hollandaise sauce from scratch go for it just add some horseradish mustard for that extra zing!
STEP 4 – Put together your Eggs Benedict. Layer the bread with mixed greens or spinach. Then add your corned beef. Remove the eggs with a slotted spoon and gently tap on a rag to absorb excess water. Place the eggs on top. Lastly add your hollandaise sauce and a sprinkle of parsley and dig in!
I had leftover potatoes and veggies so I served them on the side. Look at that perfectly poached egg. I’m so proud of myself!