I love making Eggs Benedict off all kinds and its a weekend favorite in the Ward house. This morning I had left over corned beef, potatoes and carrots that I had made from St. Patty's Day and I made a delicious Eggs Benedict with cheddar cheese sauce and it was a hit with the husband and our guests!
Ingredients (4 servings
4 English Muffins or Bread of your choice (sourdough is great to)
1 1/2-2 cups shredded Potatoes
For the cheddar cheese sauce:
1 1/2 cups shredded cheddar cheese (any kind works but a Irish or sharp is best)
1 cup Milk
2 Tbl butter
2 Tbl flour
If I have left over potatoes from dinner I shred them on a cheese grater if I have left over carrots I had some of those as well. Now if you don't have potatoes left over you can still wash a raw potatoes and shred it as well. If you potato is raw then add a Tablespoon of olive oil in a skillet and fry the potatoes until done (add more oil if needed).
Take your cooked corned beef and shred it up with a fork and reheat in a skillet, keep the fat on if it has any so its cooks in its own fat. Add your cooked potatoes and stir it all up until heated through.
If your able to multitask then make this the same time as you do your cheese sauce.
For your cheese sauce, melt 2 Tbl of butter in sauce pan on med heat. As soon as its melted and starting to bubble add your flour and whisk it together util its all incorporated. Then slowly add milk and stir it until its starts to thicken. Then add your cheese and stir util its melted and a thick sauce. I add some pepper and sometimes a little lemon juice for some zest. Remove from heat.
Toast your bread and lightly butter if you want.
Now get your eggs on. I have a egg poaching pan which is amazing and if your a fan of poached eggs then I would recommend getting one. (if you don't know how to poach an egg then you can google it.) A good amount of time is usually 4 min.
To assemble I do it all except the eggs and sauce and then add them as soon as the eggs are done. Put down your bread. Add the corned beef and potato hash you made on top of the bread. Take a few spinach leaves and put on top of that. Then add 1 egg to each piece of bread. Then put your your cheese cause on top of your eggs and sprinkle with some pepper. Enjoy!
Now with this recipe my measurement's are not exact so you can add or withhold to your choosing. You could use Chicken instead of shrimp.
1/2 Onion (about a cup and half chopped)
1 Tbsp Lemon grass (chopped fine)
Fresh Cilantro about a half a bunch, 1/2- 3/4 cup chopped
2 Tbsp Fresh Basil (chopped)
3-4 Cloves Garlic 3-4 minced (1.5-2 Tbsp)
Ginger (grate or mince) (2 tsp- 1 Tbsp)
1-2 Green onions
24 Shrimp medium size shelled (count out how many shrimp you want per person)
1 Stalk Broccoli crowns or 1 1/2 cups frozen
4 Shiitake mushrooms (or a different mushroom)
2 cans coconut milk
1 can chicken broth
3 -4 Tbsp Red curry paste
Juice from 1 Lime
1 Tbsp Fish Sauce (should be gluten free check ingredients before buying if your allergic)
2 Tbsp butter or olive oil or coconut oil (whatever you like to use)
4 servings of Jasmine rice (you could use cauliflower rice as a substitute or a asian noodle)
*You could use chicken instead of shrimp. I would cube up a couple chicken breast and cook the same way but just until done.
Chop your Onion, Lemon Grass, Cilantro, Basil, and Green onions and put them all int little bowls or separated out. Add your minced garlic and ginger to the lemongrass.
Put your rice on so its cooked and ready.
Lightly steam your broccoli crowns and set aside (small bite size pieces)
Now if you can use a dutch oven or cast iron pot.
Peel and, de-vaine shrimp (I have used frozen ones already peeled) pat dry.
Put 1-2 Tbsp of butter or oil in pan and cook shrimp 1-2 min each side. I seasoned shrimp with with salt, pepper, garlic, onion powder on each side. You can use the season you like. Your cooking just couple min. Remove and set them aside.
Chop your mushrooms in strips and add to the pan your cooked your shrimp in with the oil and spices left in it and cook your mushrooms for a few min and then remove and set aside.
In the same pan cook your chopped onions until translucent (you may need to add more butter/oil). Then add the garlic, ginger and lemon grass for about a min.
If your using the same pan for all of your soup then add the red curry paste and stir into onion mixture. If your making your soup in a different pot then pour the onion mixture and dripping not the pot and then add red curry paste.
In a bowl put your coconut milk, chicken broth, and 1 Tbsp of fish sauce and stir.
Pour Coconut milk mixture over your onion mixture in the pan.
Bring to a slow boil and your basil add 1/3 of your chopped cilantro.
Simmer for 15 min and stir ever few min.
Add salt to taste, if you want you can add more red curry paste if you like it stronger.
Add the juice from half lime and the juice from the other half if you want.
After its simmered 15 min and the broth taste yummy then at the last minute add your broccoli crowns, mushrooms and shrimp. Give it a stir and let sit for 30 sec to a min.
Dish into bowls and put about 1/4 cup rice right on top if you want rice.( I eat mine without for less carbs or you could use cauliflower rice)
Sprinkle green onions and cilantro on top and serve. ENJOY!
*you can use asian noodle I have done that and precooked the noodles and put them on the bottom of the bowl and poured the soup mixture of the the top.