St. Brendan’s Eggs Benedict
Embark on a culinary journey and treat yourself to the irresistible flavors of St. Brendan's Eggs Benedict. Satisfy your cravings with this delectable creation that showcases the excellence of Bonewerks beef short rib and the creamy decadence of Spoon & Fork Hollandaise sauce. St. Brendan’s Eggs Benedict promises to take your taste buds on an unforgettable journey.
- 2-3oz partially cooked potato pancakes
- ½ a cup of wilted and seasoned mixed baby spinach and arugula
- 4oz of shredded Bonewerks Beef Short Rib
- 1oz of caramelized red onion
- Splash of whiskey or bourbon
- 2 large poached eggs
- 3oz of Spoon & Fork Hollandaise Sauce
- 1 tsp of whole-grain mustard
- ½ tsp of whiskey or bourbon
Start by cooking the partially cooked potato pancakes according to the instructions on the package. In a pan, lightly wilt the baby spinach and arugula. Season them to your taste preferences. In a separate pan, combine the shredded Bonewerks Beef Short Rib with the caramelized red onions. Add a splash of whiskey or bourbon to enhance the flavors. Prepare the hollandaise sauce by mixing 3oz of Spoon & Fork Hollandaise sauce with 1 tsp of whole-grain mustard and ½ tsp of whiskey or bourbon. Assemble the dish by placing the cooked potato pancakes on a plate. Top them with the wilted baby spinach and arugula mixture, followed by the braised beef short ribs. Carefully poach two large eggs and place them on top of the beef short ribs. Drizzle the whiskey-grainy mustard infused Spoon & Fork Hollandaise sauce generously over the entire dish. This recipe is inspired by the increasing interest in global flavors applied to breakfast dishes. Enjoy this delightful breakfast favorite!
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