In the name of wearing all things Kelly green and long, celebratory nights (who's idea was it to put the whiskey into the Guinness?), we're introducing another Irish-American invention: The corned beef breakfast sandwich.
Instead of cabbage and potatoes, this version from our Test Kitchen Chef, Josh Cohen, uses baby bok choy and bread—the perfect vehicle for sopping up a runny egg yolk (and the Guinness from last night). Once you've woken up from your St. Paddy's Day festivities, all you have to do is gently cook the greens and slap them onto a piece of bread—then top them with corned beef, scallions, and an egg.
The beef acts in the same way bacon does in a BEC, adding a fatty, briny kick to the runny egg and slightly caramelized greens. Corned beef is, after all, built for leftovers (the salt cure preserves its flavor and keeps it fresher, longer)—and what pairs better with Irish coffee than an Irish breakfast sandwich?
- 2 heads baby bok choy
- 4 tablespoons butter, divided
- freshly ground black pepper
- 1 cup thinly sliced cooked corn beef (approximately 4 ounces)
- 1 small scallion, thinly sliced
- 1 kaiser roll or ciabatta roll, sliced in half
- 1 egg
What's your favorite Irish-American St. Paddy's Day tradition? Tell us in the comments below!