Reuben Benedict Recipe

Thousand Island Hollandaise*

1. Add pickle, onion, roasted red pepper, water, and lemon juice to food processor. Pulse until basil leaves are finely chopped.
2. Add pickle mixture, egg yolks, salt, and pepper to small pan not yet on heat. Whisk until small bubbles begin to form in pan.
3. Cook on medium heat while whisking continuously to keep eggs from scrambling. Lift pan off heat intermittently to keep pan from getting too hot. Cook sauce until slightly thickened, then remove from heat and whisk in butter a spoonful at a time. Whisk until butter is well-integrated. Remove sauce to small serving bowl. Serve immediately.

*If sauce gets too thick, whisk in 1 Tbsp of lukewarm water

Reuben Benedict

1. Crack eggs into separate ramekins/small bowls.
2. Combine water and vinegar in a large pan. Bring to low boil. Quickly, but gently add all eggs one at a time.
3. Cook eggs for 3 minutes, while occasionally and gently stirring in a clockwise direction. Promptly remove from water to a small bowl. Drain any excess water from bowl.
4. To build a Reuben Benedict: Lay 2 pieces of rye bread per plate. Build each bread by topping with corned beef, swiss cheese, sauerkraut, 1 poached egg, then top with Thousand Island Hollandaise. Repeat with remaining ingredients. Enjoy!