Irish Eggs Benedict
Ready in 20 minutes
Serves : 2
1 cup of cooked corned beef; shredded and at room temperature or warmed
1 English muffin; toasted and torn into bite sized pieces
Parsley for garnish
1 cup milk
1 cup shredded cheddar (Irish cheddar if possible!)
2 tablespoons butter
2 tablespoons flour
Poach or soft boil the eggs and set aside.
Make the cheese sauce:
Melt the butter in a small saucepan over medium high heat and whisk in the flour.
Whisk in the milk and bring to a simmer.
Simmer for about 5 minutes or until it starts to thicken.
Stir in the cheese until melted.
Place the torn English muffin or soda bread on a plate. (The reason for the tearing? I don’t like struggling to cut through an English muffin when I eat eggs benedict. If you don’t mind, you don’t have to tear it.)
Put a generous amount of corned beef on top of the muffin.
Top with poached egg, and pour the cheese sauce over all.
Garnish with parsley and serve at once.
By Kate Jackson