corned beef hash benedict with cheesy mornay sauce

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Corned Beef Hash Benedict with Cheesy Mornay Sauce

Corned Beef Hash Benedict with Cheesy Mornay Sauce is a rich, indulgent twist on classic eggs Benedict. Crispy corned beef hash replaces the muffin base, topped with poached eggs and smothered in creamy, cheesy Mornay sauce for a hearty, flavorful brunch dish.

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 to 1 1/2 cups whole milk
  • 1/2 cup shredded gruyere
  • 2 tablespoons dijon mustard
  • 1/8 teaspoon grated nutmeg
  • kosher salt and freshly ground white pepper
  • 2 tablespoons olive oil
  • 1 large shallot, diced
  • 1 pound deli corned beef, sliced 1/4 to 1/2 inch thick and diced
  • butter, for the english muffins
  • 2 english muffins, split and lightly toasted
  • 2 tablespoons honey
  • 2 roma tomatoes, sliced
  • kosher salt
  • 4 sunny-side up eggs
  • 2 tablespoons minced chives

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