Name: Irish Eggs Benedict with White Cheddar Cheese Hollandaise Sauce
Cook time: 600 s
Total time: 600 s
Yield: 2 servings
Ingredients: For the Hollandaise Sauce:; egg yolk; lemon juice; hot water; (half stick) unsalted butter, melted; Irish white cheddar cheese, shredded; to 2 tablespoons milk, as needed; For the Eggs Benedict:; eggs; (115 g) cooked corned beef, shredded; English muffin, sliced in half; salt and pepper to taste; freshly chopped parsley, to garnish

Manuela

Manuela is a recipe developer and photographer, author of "Manuela’s Sweet Temptations” and “The Complete Italian Cookbook: Essential Regional Cooking of Italy" and the voice behind Cooking with Manuela, a blog where she shares her passion for cooking and baking through easy-to-follow recipes.


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Irish Eggs Benedict with White Cheddar Cheese Hollandaise Sauce

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