Description
Reuben Eggs Benedict is a delicious twist on the classic eggs benedict, featuring toasted rye bread topped with warm corned beef, sauerkraut, perfectly poached eggs, and a creamy Thousand Island Hollandaise sauce. Garnished with fresh chives, this recipe is perfect for a special brunch or St. Patrick’s Day celebration.
Ingredients
Units
Scale
Benedict Base
- 4 pieces rye bread (toasted)
- 1/2 pound corned beef (sliced thin)
- 1/2 cup sauerkraut (warmed)
- 4 eggs (poached)
- 2-3 tablespoons vinegar (for poaching)
- Chives (garnish)
Thousand Island Hollandaise Sauce
- 1 large egg yolk
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1/2 cup unsalted butter (melted)
- 1/3 cup Thousand Island Dressing
- Salt and pepper (to taste)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the egg yolk, apple cider vinegar, and water. Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Whisk continuously for about 1 minute until the yolk is warm and steaming. Slowly whisk in the melted butter, then stir in the Thousand Island dressing. Remove from heat and season with salt and pepper. Keep warm or set aside at room temperature.
- Toast and Warm Ingredients: Toast the rye bread slices. In a skillet over low heat, gently warm the corned beef and sauerkraut. You may also serve them cold if preferred.
- Poach the Eggs: Bring a 1-quart pot of water to a simmer (not boiling) and add 2-3 tablespoons of vinegar. Carefully roll each egg into the water and poach for about 3 minutes until the whites are set but yolks remain soft. Remove the eggs with a slotted spoon and drain on paper towels.
- Assemble the Benedict: Place the toasted rye bread on plates. Evenly divide the warmed corned beef and sauerkraut over the toast. Top each with a poached egg. Drizzle the Thousand Island Hollandaise sauce generously over each stack.
- Garnish and Serve: Sprinkle chopped chives on top for garnish. Serve immediately while warm for best flavor.
Notes
- This recipe makes a festive and easy St. Patrick’s Day brunch dish.
- If preferred, corned beef and sauerkraut can be served cold instead of warmed.
- The sauce can be reheated gently over very low heat if needed but is also good at room temperature.
- Make sure the water is simmering but not boiling when poaching eggs to achieve perfect texture.
Nutrition
- Serving Size: 1 benedict
- Calories: 958 kcal
- Sugar: 7 g
- Sodium: 2164 mg
- Fat: 88 g
- Saturated Fat: 40 g
- Unsaturated Fat: 40 g
- Trans Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 619 mg
