Corned Beef On English Muffins Food

CRISP TEMPURA POACHED EGG OVER ENGLISH MUFFIN WITH RED PEPPER CORNED BEEF HASH

Steps:

• For the red pepper corned beef hash: In a medium saute pan, add the oil and heat over medium heat. Add the onions, bell peppers and thyme, season with salt and pepper and cook until softened, about 15 minutes. Add the corned beef and cook, stirring occasionally, until crisp, another 10 minutes. Remove from the heat and reserve.
• For the tempura poached egg: Fill a high-sided pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Mix the flour, seltzer and egg yolk together in a bowl. Mix in some salt and pepper and set aside.
• Preheat the broiler.
• Bring a saucepan of water to a simmer and add the vinegar. Crack each egg into a separate small bowl, turn off the heat under the saucepan and immediately slide each individual egg into the water, allowing the whites to congeal around the yolks. Cover for 3 minutes, then remove the eggs with a slotted spoon, letting the water drain off. Dip the eggs directly in the batter, and then transfer them immediately to the hot oil. Fry the eggs for 30 seconds; remove to a plate.
• To serve, sprinkle your English muffin halves with some Cheddar and place under the broiler until melted. Cover each melty side with some of the hash and put an egg on top. Not too much more to say except, knife and fork!

CORNED BEEF ON ENGLISH MUFFINS

Steps:

• Mix all ingredients well.
• Spread onto English muffins.
• Heat in oven on broil or toaster oven.
• Store in refrigerator.

CORNED BEEF HASH BENEDICT WITH CHEESY MORNAY SAUCE

Steps:

• For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
• For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
• For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.