Eggs Benedict made with Chef-mate Corned Beef Hash
Ingredients
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Chef-mate Corned Beef Hash 6 x 107 ounces, formed into 5 patties -- 45 oz
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Eggs, whole -- 10 ea
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Minor's Hollandaise Sauce Concentrate Gluten Free 6 x 12 ounces, prepared -- 10 fl.oz
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Prosciutto, crisped -- 5 oz
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Chives, fresh, chopped for garnish -- 10 g
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Paprika, mild, for garnish -- 10 g
Preparation
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1Griddle corned beef hash patties until they are crisp and golden brown.
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2Poach the eggs until the whites are firm but not hard.
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3Assemble 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.
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4Garnish with chives and paprika.
Components
