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

Crisp Tempura Poached Egg over English Muffin with Red Pepper Corned Beef Hash image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 4 servings

Number Of Ingredients 15

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3 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
1 pound corned beef, chopped
Canola oil, for frying
1 cup rice flour
1/2 cup cold seltzer water
1 egg yolk
Kosher salt and freshly ground black pepper
2 tablespoons white vinegar
4 eggs
2 English muffins, halved and toasted
4 ounces shredded aged white Cheddar

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!