Eggs Benedict with Corned Beef Hash

SERVINGS: 4 servings

INGREDIENTS

4 large eggs
2 English muffins, split and toasted
1 (14-ounce) can HORMEL® MARY KITCHEN® Corned Beef Hash
1 (1.25-ounce) package Hollandaise sauce mix
1 teaspoon grated lemon rind
2 teaspoons chopped fresh chive leaves
Freshly ground pepper

DIRECTIONS

1. Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and simmer. Add 1 1/2 teaspoons vinegar. Crack eggs into small bowls and lower into water, one at a time, as close as possible to surface. Simmer 3 minutes or to desired degree of doneness. Remove eggs with a slotted spoon.
2. Heat corned beef hash according to package directions. Make Hollandaise sauce according to package directions. Stir in lemon rind and chives.
3. Spoon hash over English muffin halves, top with 1 egg each and desired amount of Hollandaise sauce. Sprinkle with pepper if desired. Serve immediately.

Eggs Benedict with Corned Beef Hash

Eggs Benedict with Corned Beef Hash

INGREDIENTS

DIRECTIONS

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