Putting an Irish twist on a classic breakfast! This Reuben Eggs Benedict is one of the most delicious brunch recipe ever invented!
The Reuben is one of my all time favorite sandwiches. St. Patricks Day is coming up, and although I don’t limit my corned beef consumption to just this day, it inspires me to create more recipes with the ingredients in this delicious sandwich. I wanted to create something for breakfast, and came up with this Reuben Eggs Benedict. I have to say, this may be my favorite breakfast dish ever!
I teamed up with Turano Bread Company to make the ultimate breakfast, and I could not resist combing my two favorites: Reuben sandwiches and Eggs Benedict! I mean, how could you go wrong with these two?
I fell in love with Reuben sandwiches in college. A girl on my swim team made the most incredible Reuben 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!
What’s on a classic Reuben Sandwich?
How do you make a Thousand Island hollandaise sauce?
This classic sauce can be a little intimidating to make, but it’s easier than you think! Just follow these steps, with a little Irish twist added:
- 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.
- Slowly whisk in melted butter until thickened. Season with salt.
How do I assemble the Reuben Eggs Benedict?
Start by poaching your eggs.
Toast two pieces of Turano dark rye bread. Pile the thinly sliced corn beef high on each toast.
Top with warmed sauerkraut, poached egg and hollandaise.
Garnish with freshly chopped chives.
Print
Reuben Eggs Benedict
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
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
Instructions
In a stainless steel bowl, combine orange juice, egg yolks, water, ketchup, re Save Recipe lish, 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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