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!