If you love the classic Reuben sandwich and eggs benedict separately, just wait until you try this bold and flavorful Reuben Eggs Benedict Recipe. It’s a genius mashup that brings together rye, corned beef, sauerkraut, and poached eggs all drenched in a tangy Thousand Island Hollandaise. Trust me, it’s a brunch game-changer!

The dish shows two layers of dark toasted bread at the base on a white plate with a white marbled background. On top of each toast are thin slices of pinkish-red meat with some small chopped white pieces, possibly onions. Above the meat lies a poached white egg with a soft texture. The whole dish is covered with a creamy, light orange sauce flowing down the sides, and it is sprinkled with chopped green herbs on top. A silver fork is placed next to the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Reuben Eggs Benedict Recipe
Top Tip
How to Serve Reuben Eggs Benedict Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Reuben Eggs Benedict Recipe

Why You'll Love This Recipe

I first made this Reuben Eggs Benedict Recipe for a St. Patrick’s Day brunch, and it instantly became a household favorite. The combination feels indulgent, yet surprisingly balanced in flavor and texture.

Bold Fusion: Combines two classic dishes into one spectacular brunch experience.
Rich, Tangy Flavor: The Thousand Island Hollandaise brings a creamy, tangy twist you won't forget.
Perfectly Poached Eggs: Soft yolks add luxuriousness that ties all ingredients together.
Quick to Make: Ready in just 25 minutes, perfect for relaxed weekend mornings or special occasions.

Ingredients & Why They Work

Before you dive into cooking, a quick heads-up on what you’ll need and why these ingredients come together so well. Grab fresh rye bread for that authentic Reuben base, good-quality corned beef sliced thin, and tangy sauerkraut to keep it classic—plus a homemade hollandaise inspired by Thousand Island dressing for a twist.

Flat lay of toasted rye bread slices with a golden crust, thin slices of pinkish-red corned beef, a small white ceramic bowl of warm sauerkraut with visible shredded cabbage, four whole uncracked brown eggs, a small white ceramic bowl with melted yellow butter, a small white ceramic bowl containing a glossy reddish-pink Thousand Island dressing, another small white ceramic bowl with clear apple cider vinegar, a small white ceramic bowl of warm water, a single large orange egg yolk in a simple white ceramic bowl, and a few fresh green chive sprigs neatly arranged, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rye bread: The slightly sour flavor and sturdy texture hold up beautifully under all the toppings.
Corned beef: Thinly sliced for just the right amount of meaty richness without overwhelming the dish.
Sauerkraut: Adds a delicious tang that cuts through the richness and keeps things balanced.
Eggs: Poached to perfection with soft yolks that run over every bite.
Vinegar (for poaching): Helps keep the egg whites intact for those picture-perfect poached eggs.
Chives: Fresh herbs to brighten and garnish the whole dish with a subtle oniony note.
Egg yolk: The base for the rich, creamy hollandaise sauce.
Apple cider vinegar: Adds a pleasant acidity to the sauce and complements the sauerkraut.
Water: Helps gently temper the sauce for silky texture.
Unsalted butter (melted): Essential for a smooth, buttery hollandaise without extra saltiness.
Thousand Island dressing: The secret ingredient twist in the hollandaise for that classic Reuben flair.
Salt and pepper: To season everything just right and enhance all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Reuben Eggs Benedict Recipe is how easy it is to customize to your taste or dietary needs. Feel free to experiment with textures, swap ingredients, or add your own special twist to make it truly your own.

Vegetarian Variation: Swap the corned beef for grilled or marinated tempeh or smoked mushrooms. I’ve tried this with smoked oyster mushrooms, and it adds a fantastic umami depth while keeping the original tangy vibe from the sauerkraut.
Spicy Kick: Add a dash of horseradish or a sprinkle of crushed red pepper flakes to the Thousand Island Hollandaise sauce. It gives the whole dish a lively punch and pairs surprisingly well with the creamy sauce.
Gluten-Free Option: Use gluten-free rye or pumpernickel-style bread to maintain that characteristic rye flavor but keep it friendly for gluten-sensitive guests. Toast it just the same to keep the crunch.
Make It Vegan: For a vegan twist, try poaching tofu instead of eggs and creating a plant-based hollandaise using vegan mayo mixed with a touch of turmeric and apple cider vinegar. This way, you still get the flavor layers but with a cruelty-free spin.

Step-by-Step: How I Make Reuben Eggs Benedict Recipe

Inside a large silver mixing bowl, there is a liquid mixture that looks light yellow with slightly thicker pale orange streaks sitting on the surface. A shiny metal whisk with thin wires rests on the edge of the bowl, partially submerged in the mixture. The bowl is on a dark wooden surface. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together Your Thousand Island Hollandaise Sauce

Start by whisking together 1 large egg yolk, 1 tablespoon of apple cider vinegar, and 1 tablespoon of water in a medium-sized bowl. Set the bowl over a pot of simmering water, making sure the bowl’s bottom doesn’t touch the water. Keep whisking continuously for about 1 minute until the yolk is warm and starts to steam—that’s key for a silky texture. Then, very slowly drizzle in ½ cup of melted unsalted butter while whisking nonstop to build that rich, creamy base. Stir in ⅓ cup of Thousand Island dressing last, and season with salt and pepper to taste. Set your sauce aside, keeping it warm or just at room temperature while you prep the rest.

Step 2: Prepare the Toast, Corned Beef, and Sauerkraut

Toast 4 pieces of rye bread until golden and crisp—this will give your Benedict a sturdy, flavorful base. Next, gently warm ½ pound of thinly sliced corned beef and ½ cup of sauerkraut in a skillet over low heat, stirring occasionally to keep things tender and tasty. If you prefer, you can skip warming and serve the corned beef and sauerkraut cold for a slightly lighter, tangier bite.

Step 3: Poach the Eggs to Perfection

Fill a 1-quart pot with water and bring it just to a simmer—not a full boil. Add 2 to 3 tablespoons of vinegar to the water to help the egg whites set beautifully. Carefully roll each of the 4 eggs into the water and poach for about 3 minutes. You’ll know they’re done when the whites are just set but the yolks are still soft and runny inside. Use a slotted spoon to gently lift them out and drain on paper towels to avoid any dripping before assembling.

Step 4: Assemble Your Reuben Eggs Benedict

Place the toasted rye bread slices on plates as your bed. Evenly divide the warmed corned beef and sauerkraut over each slice, stacking it just right. Carefully place one perfectly poached egg on top of each stack. Now the fun part: drizzle a generous amount of that luscious Thousand Island Hollandaise sauce over the eggs. It adds creaminess and that classic tangy richness that makes this dish truly special.

Step 5: Garnish and Serve Immediately

Finish your Reuben Eggs Benedict Recipe with a sprinkle of fresh chopped chives for a lovely pop of color and mild onion flavor. Serve these beauties immediately while everything is warm for the best flavor and texture experience. This dish makes a fantastic centerpiece for a celebratory St. Patrick’s Day brunch or any special morning when you want to impress!

Top Tip

These tips will help you master the Reuben Eggs Benedict recipe and wow your guests with perfectly balanced flavors and textures every time.

Perfectly Poached Eggs: Use fresh eggs and keep your water at a gentle simmer—not a boil—to get tender whites and runny yolks every time.
Slowly Whisk the Butter: When making the Thousand Island Hollandaise, add the melted butter very gradually to avoid breaking the sauce and ensure that creamy texture.
Warm the Corned Beef and Sauerkraut: Gently warming these ingredients over low heat enhances their flavors without drying out the corned beef.
Don’t Skip the Vinegar in Poaching Water: It really helps the egg whites set quickly and keeps everything neat when assembling your benedicts.

How to Serve Reuben Eggs Benedict Recipe

A white plate holds a layered dish starting with a dark brown slice of bread at the base, topped with thin slices of reddish-pink meat. On top of the meat sit two white poached eggs covered with a thick, light brown sauce that spreads over the sides. Bright green chopped chives are sprinkled over the sauce. The yolk from one egg is broken, oozing rich golden yellow liquid onto the plate next to a silver fork. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped chives are a classic garnish that adds a subtle oniony brightness to this rich dish. For a pop of color and a hint of tang, try adding some finely diced pickles or a sprinkle of smoked paprika on top. A few thin slices of radish can add a crisp, peppery crunch as well.

Side Dishes

Pair your Reuben Eggs Benedict with crispy hash browns or home fries for a hearty brunch. A simple mixed greens salad with a light vinaigrette can balance the richness, or serve alongside some fresh fruit for a bright contrast. For a festive touch, try roasted asparagus or even baked sweet potato wedges.

Make Ahead and Storage

Storing Leftovers

Store any leftover components separately in airtight containers. Corned beef and sauerkraut can be refrigerated for up to 3 days, while toasted rye bread and poached eggs are best eaten fresh for optimal texture.

Freezing

While the assembled Reuben Eggs Benedict doesn’t freeze well, you can freeze sliced corned beef separately for up to 2 months. Thaw in the refrigerator overnight before warming and assembling.

Reheating

Reheat the Thousand Island Hollandaise gently over very low heat to avoid separating. Warm the corned beef and sauerkraut in a skillet over low heat. Toast the rye bread fresh for best results. Poached eggs are best made fresh but can be warmed briefly in hot water if needed.

Frequently Asked Questions:

Can I prepare the Thousand Island Hollandaise sauce in advance?

Yes! You can make the sauce ahead of time and keep it at room temperature. If it cools too much, gently rewarm it over very low heat while stirring frequently to keep it smooth.

What’s the best way to poach eggs perfectly?

Use fresh eggs, add 2-3 tablespoons of vinegar to simmering (not boiling) water, and poach each egg for about 3 minutes until the whites are set but the yolks are still soft.

Can I use a different type of bread instead of rye?

Absolutely! Rye bread offers a traditional Reuben flavor, but you can substitute with pumpernickel or even a sturdy sourdough if you prefer.

Is it okay to serve the corned beef and sauerkraut cold?

Yes, you can serve them cold if you like. Warming adds flavor and comfort, but cold corned beef and sauerkraut offer a nice contrast in texture and temperature.

Final Thoughts

The Reuben Eggs Benedict recipe is such a fun and delicious twist on classic brunch fare—it brings together familiar flavors in a way that feels fresh and indulgent. Whether you're celebrating St. Patrick’s Day or just want to treat yourself, this dish delivers comfort and sophistication on the plate. I hope these tips and serving ideas inspire you to make it your own and enjoy every bite!