Ruben Eggs Benedict

I fell in love with Ruben sandwiches in college.  A girl on my swim team made the most incredible Ruben dip at a party and I started wondering how I made it through all these years without ever experiencing these delicious sandwiches.  The Irish really got it right with this one! 

I teamed up with Turano Bread company to make the ultimate breakfast, and I could not resist combing my two favorites: Ruben sandwiches and Eggs Benedict! I mean, how could you go wrong with these two?

What you need: 

4 pieces of Turano Rye bread, toasted

1/2 pound corned beef, sliced thinly

1/2 cup sauerkraut, warmed

4 eggs poached

Chives to garnish

For the hollandaise:

3 egg yolks

1 tbl water

1 tbl fresh orange juice

1 stick butter, melted

3 tbl ketchup

1 tbl sweet pickle relish

1 1/2 tbl worcestershire sauce

1 tsp sugar

1/2 tsp salt

2 tbl minced onion

Dash of cayenne pepper 

In a stainless steel bowl, combine orange juice, egg yolks, water, ketchup, relish, worcestershire sauce, onion, sugar, salt. Place over a double boiler and whisk vigorously until the sauce becomes light in color and thickens slightly.  Turn off the heat to the double boiler but keep your bowl on top to keep warm.  Set aside.

Toast your Turano rye bread, and pile your thinly sliced corn beef high on each toast.  Top with warmed sauerkraut, poached egg and hollandaise.  Garnish with freshly chopped chives.  

Enjoy!

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