Homemade Irish Eggs Benedict for Weekend Brunch

Irish Eggs Benedict – 4 Rich Savory Layers

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Introduction

Irish Eggs Benedict is a comforting twist on the classic brunch favorite, replacing the traditional English muffin and Canadian bacon with hearty Irish ingredients. Instead, toasted potato farls form the base, topped with savory rashers or ham, perfectly poached eggs, and a silky hollandaise sauce. The result is rich, layered, and deeply satisfying.

The crisp exterior of the potato farls contrasts beautifully with the runny yolk of the poached egg. The salty bite of Irish bacon or ham balances the creamy hollandaise, while a sprinkle of fresh herbs adds brightness. Every layer works together, creating a brunch dish that feels indulgent yet grounded in tradition.

Irish Eggs Benedict is ideal for weekend mornings, St. Patrick’s Day brunch, or any time you want to elevate breakfast with comforting, hearty flavors.

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Ingredients Overview

Potato farls are the foundation of Irish Eggs Benedict. These skillet-cooked potato breads provide a tender interior and lightly crisp exterior, offering a sturdier and more flavorful base than standard English muffins.

Irish bacon, often called rashers, adds savory depth. If rashers are unavailable, thick-cut back bacon or quality ham works well. The key is a tender, lightly crisp slice that complements the egg without overpowering it.

Fresh eggs are essential for poaching. The fresher the eggs, the better they will hold their shape in simmering water. Their bright yolks create the signature flowing center.

White vinegar is added to the poaching water to help the egg whites set more quickly and neatly.

For the hollandaise sauce, egg yolks form the base. Unsalted butter is slowly whisked in to create a smooth emulsion. Fresh lemon juice adds brightness, while a pinch of salt enhances flavor. A small dash of cayenne or white pepper can be added for subtle warmth.

Fresh chives or parsley make an elegant garnish and add color and freshness.

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Step-by-Step Instructions

Start by preparing the hollandaise sauce. Melt 1/2 cup unsalted butter gently and keep it warm but not hot.

In a heatproof bowl set over a pot of gently simmering water (double boiler method), whisk 3 egg yolks with 1 tablespoon lemon juice. Continue whisking until the mixture thickens slightly and becomes pale.

Slowly drizzle the melted butter into the egg yolks while whisking constantly. The sauce should thicken and become smooth. Season with salt and a pinch of cayenne or white pepper. Keep warm over very low heat while preparing the remaining components.

Cook 4 slices of Irish bacon or ham in a skillet over medium heat until heated through and lightly browned. Set aside.

To poach the eggs, bring a pot of water to a gentle simmer and add 1 tablespoon white vinegar. Crack each egg into a small bowl. Create a gentle swirl in the water and carefully slide in the egg. Cook for about 3 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.

Meanwhile, toast 4 potato farls in a skillet until lightly crisp on both sides.

To assemble, place a toasted potato farl on each plate. Top with a slice of Irish bacon or ham, then a poached egg. Spoon warm hollandaise sauce generously over the egg. Garnish with chopped chives or parsley.

Serve immediately while warm.

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Tips, Variations & Substitutions

Keep the heat low when making hollandaise to prevent scrambling the egg yolks. Whisk continuously for a smooth sauce.

If hollandaise feels too thick, whisk in a teaspoon of warm water to loosen it.

For a lighter version, substitute smoked salmon for bacon.

If potato farls are unavailable, thick slices of toasted sourdough can be used.

Poach eggs just before serving to maintain their soft texture and warm yolk.

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Serving Ideas & Occasions

Irish Eggs Benedict is perfect for weekend brunch, holiday mornings, or St. Patrick’s Day celebrations.

Serve with a simple side salad, sautéed tomatoes, or roasted mushrooms for balance.

A cup of strong tea or freshly brewed coffee pairs naturally with the richness of the dish.

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Nutritional & Health Notes

Irish Eggs Benedict provides protein from eggs and bacon, along with carbohydrates from potato farls. The hollandaise sauce contributes richness through butter and egg yolks.

While this dish is indulgent, serving it alongside fresh vegetables can create a more balanced plate.

Because of its richness, moderate portion sizes are satisfying and filling.

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FAQ

1. Can I make hollandaise sauce ahead of time?
Hollandaise is best made fresh. It can be kept warm for a short time over very low heat, but prolonged holding may cause separation.

2. How do I keep poached eggs warm?
Place cooked poached eggs in a bowl of warm water for up to 15 minutes before serving. Drain well before assembling.

3. What are potato farls?
Potato farls are traditional Irish skillet breads made from mashed potatoes and flour, typically cut into quarters.

4. Can I use regular bacon?
Yes. Thick-cut bacon can be used if Irish rashers are not available.

5. Why did my hollandaise split?
Overheating or adding butter too quickly can cause separation. Whisk slowly and maintain gentle heat.

6. Can I make this dish lighter?
You can reduce the amount of hollandaise or use smoked salmon instead of bacon for a slightly lighter option.

7. How should leftovers be stored?
It is best enjoyed fresh. Store components separately in the refrigerator for up to one day and reheat gently.

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