Eggs Benedict made with Chef-mate Corned Beef Hash

Eggs Benedict made with Chef-mate Corned Beef Hash

Eggs Benedict made with Chef-mate Corned Beef Hash

Preparation time
15 min
Difficulty Easy
Number of servings
5

Ingredients

Chef-mate Corned Beef Hash 6 x 107 ounces, formed into 5 patties -- 45 oz
Eggs, whole -- 10 ea
Minor's Hollandaise Sauce Concentrate Gluten Free 6 x 12 ounces, prepared -- 10 fl.oz
Prosciutto, crisped -- 5 oz
Chives, fresh, chopped for garnish -- 10 g
Paprika, mild, for garnish -- 10 g

Preparation

1

Griddle corned beef hash patties until they are crisp and golden brown.
2

Poach the eggs until the whites are firm but not hard.
3

Assemble each serving by placing hot griddled corned beef on plate, add the crisp prosciutto, and top with two poached eggs and 2 oz Hollandaise sauce.
4

Garnish with chives and paprika.

Components