Ingredients
For the hollandaise:
- 4 egg yolks
- 1/2 cup butter, melted
- 1 tbsp Russian dressing
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
- Salt to taste
For the benedict:
- 4 eggs for poaching
- 4 slices rye bread, toasted
- 8 oz corned beef, thinly sliced
- 1 cup sauerkraut, drained
- 4 slices Swiss cheese
- 2 tbsp butter
- Fresh chives, chopped
- Paprika for garnish
- Black pepper to taste
Instructions
- Begin with hollandaise: whisk egg yolks and lemon juice in a heatproof bowl.
- Place bowl over simmering water (double boiler method).
- Slowly drizzle in melted butter while whisking constantly.
- Whisk in Russian dressing and cayenne.
- Keep warm.
- Warm corned beef in a skillet until edges are crispy.
- Toast rye bread and butter lightly.
- Heat sauerkraut and drain well.
- Bring water to simmer for poaching eggs. Add splash of vinegar.
- Poach eggs for 3 minutes until whites are set but yolks are runny.
- Assembly: top each rye slice with corned beef, Swiss cheese, and warm sauerkraut.
- Place poached egg on top.
- Drizzle with Russian hollandaise sauce.
- Garnish with chives and paprika.
Cut into your Reuben Eggs Benedict and watch as the golden yolk flows over layers of savory corned beef and tangy sauerkraut! Each bite combines the richness of classic eggs Benedict with the bold flavors of your favorite deli sandwich. Whether you’re hosting a special brunch or craving something uniquely delicious, this mashup delivers the best of both worlds. So warm up that skillet, ready your whisking arm, and prepare to create a breakfast sensation that’ll have everyone saying “Pass the hollandaise!”
