Reuben Eggs BenedictJump to Recipe
I think the saying goes that there are two types of people in the world: The Irish and those who wish they were!
St. Patty’s Day is right around the corner. You know… the day where we all pretend to be Irish so we can drink green beer and pinch people with reckless abandon?
My favorite thing about St. Patty’s Day though isn’t the oddly colored beer, but instead it’s a good corned beef. It’s not every year that I’ll spend the time (and plan ahead enough) to corn my own brisket, but if I do, I’m definitely slicing off a few extra pieces for these benedicts the next day. WOWZA they are good.
Of course, there’s no need to corn your own brisket to make these reuben eggs benedicts. Corned beef from your deli works perfectly as well.
Pile it high and good luck to ya!
Easy St. Patrick’s Day brunch with rye, corned beef, sauerkraut, a quick Thousand Island Hollandaise sauce and perfectly poached eggs.
Thousand Island Hollandaise:
For sauce, whisk together yolk, vinegar, and water in a medium bowl. Heat over a pot of simmering water for a minute, whisking continuously, until the yolk is steaming and warm. Whisk in melted butter very slowly. Then whisk in dressing. Remove sauce from heat and season with salt and pepper. Optionally, you can re-warm sauce over very low heat but it’s also fine at room temperature while you make the other stuff.
1) Toast bread and gently warm corned beef and sauerkraut in a skillet over low heat (you can also serve them cold).
2) Add 2-3 tablespoons vinegar to a 1-quart pot of simmering water (be sure the water isn’t boiling). Carefully roll in eggs and poach for about 3 minutes until the whites are set. Remove eggs with a slotted spoon and drain on a paper towel.
3) Build benedicts with toasted rye. Then divide the corned beef and sauerkraut and stack it on the toast. Top each piece of toast with an egg and drizzle over the hollandaise sauce. Garnish with chives.
Serve while warm!
Reuben Eggs Benedict
This is actually a beginner style eggs bennie! There’s just not a lot to cook here, especially if you’re getting corned beef and sauerkraut from the deli.
It would be a bit lazy to just toss on Thousand Island dressing though, so I decided to work on a mash-up between a hollandaise sauce and the dressing. The nice part about using the dressing is that it acts as a great emulsifier. If you screw up your sauce a bit, it’s no big deal because the dressing will smooth it out.
Whisk together your egg yolk, water, and vinegar in a medium bowl and whisk it over a pot of steaming water for a minute until the yolk is frothy and steaming. Then slowly whisk in the butter. This is the basics for a hollandaise sauce, but then add in the Thousand Island dressing!
Then you can season it with salt and pepper and your sauce is done! It’s about as easy as hollandaise gets!
Other Reuben Stuff
Don’t even think about serving these on English muffins (okay… you can if you want). But, rye bread is the way to go. I went with a basic marbled rye. Use the best bread you can find!
Plus, you’ll need corned beef (sliced thin) and sauerkraut.
A reuben will traditionally also have swiss cheese on it, but I thought that was a bit too much on an eggs benedict. You could add a slice if you wanted, but I didn’t miss it.
To Heat or Not To Heat: I made two versions of these benedicts. One, I tried with just cold corned beef and sauerkraut. In other words, I pulled it out of the fridge and tossed it on the toast!
The second version I warmed the corned beef and sauerkraut very gently in a small skillet over low heat.
Both were delicious! I actually didn’t mind the cold one because the egg, sauce, and toast are all a little warm. But, if you really want to nail it, it’s probably worth it to gently warm up the fillings a bit.
Poaching the Eggs
Gotta have poached eggs for a benedict, in my opinion. I like to cook mine in a fairly small pot with simmering water a few tablespoons of vinegar (I used apple cider vinegar for this recipe). Carefully pour in the eggs and let them simmer for about 3 minutes. Make sure the water isn’t boiling or it’ll destroy the eggs.
When the whites are set, remove them with a slotted spoon!
Poached eggs are delicate things, but it’s worth it to let them drain on a paper towel to drain off some of the liquid.
If you don’t poach eggs regularly, be sure to have a few extra eggs around as you might lose one or two!
These turned out pretty solid though.
Building the benedict is pretty easy. Toast. Corned beef. Sauerkraut.
Poached eggs and sauce are next. Then a little sprinkle of fresh chives for some St. Patty’s Day green and you’re in business.
I think these are the easiest benedicts I’ve ever made which isn’t fair because they are really good.
And now for the required benedict yolk food porn shot!