Best Crisp Tempura Poached Egg Over English Muffin With Red Pepper Corned Beef Hash Recipes

LEFTOVER CORNED BEEF BREAKFAST HASH

Steps:

• In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
• In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
• Put the hash on a plate and top with the eggs. Garnish with additional scallions.

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.

EGG, HAM AND ENGLISH MUFFIN CASSEROLE

Steps:

• Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
• Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
• Preheat the oven to 350 degrees F.
• Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

POACHED EGGS ON ENGLISH MUFFINS WITH HELGA'S HOLLANDAISE

Steps:

• For the English muffins: Whisk together the flour and instant yeast in a large bowl.
• In a large measuring cup, combine the water, milk, melted butter, sugar and salt.
• Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.
• Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).
• Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.
• Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)
• For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.
• For the poached eggs: Preheat the oven to 350 degrees F.
• Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.
• To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.

HANGOVER CORNED BEEF HASH WRAP

Steps:

• Preheat the oven to 425 degrees F. Brush the tortilla with 1 tablespoon of the butter, and sprinkle with some salt and pepper. Mix the mayonnaise and mustard together in a small bowl; set aside.
• Put the hash brown on a baking sheet, spray lightly with cooking spray and bake until browned and crisp, about 15 minutes. During the last 2 minutes of baking, put the buttered tortilla on the baking sheet, and cook until warmed through and pliable. Cut the hash brown into quarters.
• Meanwhile, heat a medium nonstick skillet over medium-high heat. Add the corned beef, and cook, breaking it up with a spatula, until browned and crispy, 5 to 7 minutes. Transfer it to a bowl, and set aside.
• Crack the egg into a bowl, add 1/4 teaspoon salt and a grind of pepper and whisk with a fork. Melt the remaining tablespoon butter in the skillet, reduce the heat to low and add the egg. Swirl the pan so the egg forms a thin circle, and cook until just set, about 30 seconds. Roll the egg circle into a log with a spatula, and transfer it to a cutting board.
• Lay the tortilla flat, and spread with the mayonnaise-mustard mixture. Arrange half the corned beef along the lower third. Top with the egg log, the remaining corned beef, the pickles, the hash browns and a squeeze of ketchup. Fold in the sides, and roll the tortilla up from the bottom.

POACHED EGGS IN A MUFFIN TIN

Steps:

• Preheat the oven to 350 degrees F.
• Pour about 1 tablespoon water into each cup of a 12-cup muffin tin, then crack an egg into each. Bake until the whites are set and the yolks are cooked to the desired runniness, 10 to 15 minutes.

CORNED BEEF HASH WAFFLES

Steps:

• For the corned beef: Add the brisket, peppercorns, coriander and bay leaves to a Dutch oven and cover with water. Bring to a boil and then lower to a simmer. Simmer until the meat is very tender, 2 1/2 to 3 hours.
• Remove the brisket from the liquid, allow to cool slightly and shred with a fork. Transfer to a large bowl.
• For the waffles: Preheat a waffle iron and spray with cooking spray.
• Add the shredded potatoes, eggs, onion and some salt and pepper to the bowl with the meat. Scoop 2 cups of the mixture into the waffle iron, pressing down gently to spread out in an even layer. Cook for 10 minutes. Repeat with the remaining waffle mixture. Garnish with chives.