These hash cakes act as the base for these perfectly poached eggs, fresh hollandaise sauce and balsamic glaze. The sweetness of the glaze helps balance out the saltiness of the cakes and bitterness of the arugula. Who needs to go out for brunch when you can make this in under 30 minutes!
Provided by Elizabeth
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
- Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
- Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
- Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 22.6 g, Cholesterol 376.6 mg, Fat 32.5 g, Fiber 1.5 g, Protein 14.9 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 9.4 g
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Karamat Adeel
[email protected]I followed the recipe exactly and my hash cakes turned out dry and crumbly. I'm not sure what went wrong.
MD Samrat Hassan Munna
[email protected]This dish was a bit too heavy for my taste. The hash cakes were greasy and the hollandaise sauce was too rich. I think I'll stick to traditional eggs benedict next time.
Tahir Saif
[email protected]I'm not a fan of eggs benedict, but I thought I'd give this recipe a try. I was pleasantly surprised! The hash cakes were crispy and the eggs were perfectly poached. The hollandaise sauce was a bit too rich for my taste, but overall I enjoyed the dis
DevilDaddi83 Fyrefly
[email protected]This was my first time making eggs benedict and it turned out great! The hash cakes were easy to make and the hollandaise sauce was delicious. I will definitely be making this again.
Danielle Meridyth
[email protected]I love eggs benedict and this recipe did not disappoint! The hash cakes were a great addition and the balsamic glaze was a nice touch. I would definitely recommend this recipe.
CALIFORNIA SHARK!
[email protected]This recipe was easy to follow and the results were amazing! The hash cakes were crispy and fluffy, the eggs were perfectly poached, and the hollandaise sauce was smooth and creamy. I will definitely be making this again.
Super_ Ferret_
[email protected]I made this for brunch and it was a hit! Everyone loved the hash cakes and the eggs were cooked perfectly. The balsamic glaze was a great addition and really brought the dish together.
Veronika Jurisic
[email protected]This dish was a bit more work than I expected, but it was worth it! The hollandaise sauce was especially delicious, and the balsamic glaze added a nice touch of sweetness. I would definitely recommend this recipe to anyone who loves eggs benedict.
Nokutenda Magaso
[email protected]I'm not a huge fan of hash cakes, but this recipe changed my mind! The cakes were crispy on the outside and fluffy on the inside, and the eggs were perfectly poached. The balsamic glaze was a great finishing touch.
caro Jay
[email protected]This hash cake eggs benedict with balsamic glaze was an absolute delight! The flavors and textures worked together perfectly, and the balsamic glaze added a touch of sophistication that really elevated the dish. I will definitely be making this again