Eggs Benedict with Short Rib Hash | Chef Life Hacks
Eggs Benedict with Short Rib Hash
20 mins prepServes 4
A hearty meal featuring Eggs Benedict served over a flavorful short rib hash, incorporating various leftovers and topped with a creamy hollandaise sauce. Perfect for breakfast for dinner!
1: Prepare the short rib hash by browning the diced potatoes in a pan.
2: Add the leftover short ribs, peppers, and short rib gravy to the pan, and mix well.
3: To make the hollandaise sauce, add egg yolks, salt, Dijon, and lemon juice to a blender and blend for 20 seconds.
4: Slowly pour in the hot melted butter while the blender is running.
5: Set hollandaise aside to thicken for later use.
6: For poached eggs, bring water to a simmer and add white vinegar.
7: Using a ladle, lower each egg into the water, letting it sit for 10-15 seconds before releasing.
8: Simmer eggs for 1-2 minutes, depending on desired doneness.
9: Use a slotted spoon to remove eggs and blot them on paper towels.
10: Serve eggs immediately on the hash with hollandaise on top.
