Ingredients
- 1 Everything Bagelry Rosemary Parm & Olive Oil Bagel
- 2–3 slices corned beef
- 1 slice Irish cheddar
- 1 egg
- 2 tbsp grain mustard
- 2 tbsp mayonnaise
- Splash of Guinness (optional)
- Thin slices red onion
- Small handful arugula
- Irish butter
- Salt & pepper
Instructions
1. Make the sauce
Mix together equal parts grain mustard and mayo. Measure with your heart — about a spoonful of each. Add a splash of Guinness for fun. Mix and set aside.
2. Prep the onion
Thinly slice a red onion.
Place the slices in cold water for 30–60 seconds, then drain and pat dry. This removes some of the harsh bite while keeping the fresh crunch. You can skip this step if you like the stronger onion flavor.
3. Toast the bagel
Slice and toast your Everything Bagelry Rosemary Parm & Olive Oil Bagel to perfection.
Butter both halves with authentic Irish butter.
4. Warm the corned beef
Warm the corned beef in a pan for 30–60 seconds with a little butter.
Place Irish cheddar on the hot corned beef so it melts slightly.
Place the corned beef and cheese on the bottom half of the bagel.
5. Cook the egg
Cook your fried egg to your preference, though a runny yolk is recommended.
Season with salt and pepper and place it on top of the corned beef and cheese.
6. Build the sandwich
Spread the mayo-mustard sauce on the bagel.
Layer on your red onion slices and add arugula for some fresh green energy.
Top with the other half of the bagel.
Pair with the remaining Guinness to wash it down.
Optional Ideas
- Add sauerkraut for a more classic St. Patrick’s Day vibe.
- Swap the mayo-mustard sauce for horseradish if you want more kick.
- If you have 5–10 days, cure your own corned beef from scratch.
- Historically, corned beef was created as a cheaper alternative to bacon… so yes, bacon is technically an option.
- If you’re out of corned beef, pastrami is the closest substitute — though nothing quite beats the real thing.