Modern Planked Eggs

Name: Modern Planked Eggs
Ingredients: 1.5 cups Cooked Corned Beef, finely chopped (About 6 ounces, finely chopped); 1.5 cups Fine Bread Crumbs; 0.5 cup Heavy Cream; 0.25 tsp Salt; 0.25 tsp Black Pepper; 2 large Russet Potatoes, peeled and quartered; 2 tbsp Butter; 2 Egg Yolks; 4 Eggs; 2 Roma Tomatoes, halved; 2 tbsp Fresh Parsley, chopped; 0.25 cup Buttered Cracker Crumbs (optional) (For sprinkling on eggs)

A modernized version of planked eggs, featuring a savory corned beef and breadcrumb base, topped with poached eggs and garnished with roasted tomatoes and fresh parsley.

Ingredients

1.5 cups Cooked Corned Beef, finely chopped (About 6 ounces, finely chopped)
1.5 cups Fine Bread Crumbs
0.5 cup Heavy Cream
0.25 tsp Salt
0.25 tsp Black Pepper
2 large Russet Potatoes, peeled and quartered
2 tbsp Butter
2 Egg Yolks
4 Eggs
2 Roma Tomatoes, halved
2 tbsp Fresh Parsley, chopped
0.25 cup Buttered Cracker Crumbs (optional) (For sprinkling on eggs)

Instructions

1In a bowl, combine the finely chopped corned beef, bread crumbs, heavy cream, salt, and pepper. Mix well until the ingredients are evenly distributed.
2Boil the potatoes until tender, about 15-20 minutes. Drain well and mash thoroughly. Add butter and egg yolks, and mix until smooth. Season with salt and pepper to taste. Transfer the potato mixture to a piping bag fitted with a rose tube.
3Preheat oven to 375°F (190°C). Spread the corned beef mixture evenly on a baking sheet or plank. Pipe the duchess potatoes around the edges of the corned beef mixture, creating nests. Place a buttered or poached egg in each nest. Bake for 10-15 minutes, or until the potatoes are lightly browned.
4While the eggs are baking, broil the tomato halves until slightly softened and lightly browned. Garnish the planked eggs with broiled tomatoes and fresh parsley. Sprinkle with buttered cracker crumbs, if desired. Serve immediately.