Irish Eggs Benedict

Irish Eggs Benedict

Ready in 20 minutes

Serves : 2

Ingredients:

2 eggs
1 cup of cooked coed beef; shredded and at room temperature or warmed
1 English muffin; toasted and to into bite sized pieces
Parsley for gaish
1 cup milk
1 cup shredded cheddar (Irish cheddar if possible!)
2 tablespoons butter
2 tablespoons flour

Instructions:

Poach or soft boil the eggs and set aside.

Make the cheese sauce:

Melt the butter in a small saucepan over medium high heat and whisk in the flour.

Whisk in the milk and bring to a simmer.

Simmer for about 5 minutes or until it starts to thicken.

Stir in the cheese until melted.

Place the to English muffin or soda bread on a plate. (The reason for the tearing? I don’t like struggling to cut through an English muffin when I eat eggs benedict. If you don’t mind, you don’t have to tear it.)

Put a generous amount of coed beef on top of the muffin.

Top with poached egg, and pour the cheese sauce over all.

Gaish with parsley and serve at once.

By Kate Jackson

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