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.
Nutritional facts per serving
Energy
1,128.4 kcal
Protein
0.0 g
Carbohydrates
0.0 g
Sugars
0.0 g
Fiber
0.0 g
Sodium
0.0 mg
Fats
0.0 g
Saturated Fats
0.0 g
Components