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PUREFOODS CORNED BEEF SABRINA PATTIES SPECIAL

Ingredients:

2 tbsp MAGNOLIA GOLD BUTTER, plus additional butter for searing patties
1 (100g) cup onion, minced
1 (210 g) can PUREFOODS CORNED BEEF
1 (300 g) pc large cubed potatoes, boiled and roughly mashed
1 pc MAGNOLIA BROWN EGG
2 pc english muffins, 4 half slices
4 pc MAGNOLIA BROWN EGGS, poached
2 tbsp parsley, chopped for garnish

Cheese Sauce

4 tbsp MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1-1/2 cups MAGNOLIA PURE FRESH MILK
1 cup MAGNOLIA QUICKMELT CHEESE
salt and pepper to taste
1/4 tsp nutmeg

Procedure:

  1. In a saute pan, melt butter in medium heat, add the onions and cook until translucent.
  2. Add the corned beef. Saute for 3-5 minutes. Remove from heat. Transfer to a medium bowl. Cool to room temperature.
  3. Add the roughly mashed potatoes. Mix in the egg.
  4. Measure 1/3 cup of the mixture and form it into 3 inch diameter patties or use a mold using a 3-inch round mold/cutter to have uniform shape. Set aside.
  5. Meanwhile, make the sauce. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
  6. Slowly add milk, whisking constantly. Cook, stirring frequently.
  7. Add the cheese. Whisk until sauce has thickened, about 5 minutes. Remove from heat. Season with salt, pepper and a pinch of nutmeg.
  8. To assemble:
    1. Slice the English muffin in half, then toast until golden. Place each half on a plate.
    2. In a saute pan, heat butter on medium-high. Cook the corned beef patties until golden on both sides – takes about 3-4 minutes per side. Remove from heat and place on top of each muffin.
    3. Poach the eggs - Boil water in a saucepan, put 1 tablespoon of vinegar on the water. Crack the egg on a bowl and drop it on the simmering water (water should be on very gentle simmer) Remove eggs once done using a slotted spoon (note: eggs should still have soft yolks. usually cooks for 1-2 minutes). Place poached egg over the corned beef patty.
    4. Spoon 1-2 tablespoon of the creamy cheese sauce over the poached eggs.
    5. Sprinkle with chopped parsley, then serve.
Cheese Sauce: MAGNOLIA GOLD BUTTER, PUREFOODS BARON ALL PURPOSE FLOUR, MAGNOLIA FRESH MILK, MAGNOLIA QUICKMELT CHEESE, salt, pepper, nutmeg
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