←Eggs Benedict with shortrib

EGGS BENEDICT

Matt Shade, Home Cook

Poached eggs and hollandaise over shredded shortrib on a toasted English muffin—rich, savory, and brunch-worthy.

SERVES 4

  • 4 English muffins, split and toasted
  • 1–1.5 cups shredded cooked shortrib (warm)
  • 8 eggs
  • 1 tbsp white vinegar (for poaching water)
  • Chives or parsley, for garnish

HOLLANDAISE

In a blender, combine 3 egg yolks, 1 tbsp lemon juice, a pinch of salt, and a pinch of cayenne. With motor running, slowly drizzle in 8 tbsp hot melted butter until thick and glossy. Season to taste; keep warm.

POACH

Bring a pot of water with vinegar to a gentle simmer. Swirl, slide in eggs one at a time, and poach 3–4 minutes for runny yolks. Remove with a slotted spoon to a towel-lined plate.

ASSEMBLE

Place toasted muffin halves on plates. Top each with warm shredded shortrib, a poached egg, then spoon over hollandaise. Garnish with chives or parsley and serve immediately.