Reuben Style Eggs Benedict

1 Servings
5 Prep Time
15 Cook Time

Give the classic benedict an unexpected Irish twist.

Eggs

Ingredients

1 Thomas’® Original English Muffin
1 tablespoon vinegar
2 eggs
4 slices corned beef
½ cup sauerkraut
Fresh parsley, to serve (optional)
Hollandaise sauce (recipe follows)

Hollandaise Sauce Ingredients:
2 egg yolks
1¾ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup unsalted butter, melted
1 pinch salt

Directions

1. Make the Hollandaise sauce. Fill the bottom of a double boiler with water so that the water line is below the double boiler top when nested. Place the egg yolks, lemon juice, white pepper, Worcestershire sauce and 1 tablespoon water in the double boiler top and nest atop water-filled double boiler base. Whisk the mixture as it heats. Once the egg mixture is thickened and heated, slowly add the butter to the egg mixture while whisking. Add pinch of salt to taste. If the hollandaise gets too thick, whisk in a little warm water to thin the mixture. Remove from the heat and cover with a lid to keep warm.
2. Prepare benedicts. Split and toast English muffin until golden. Place about four inches of water in a pot and bring to gentle simmer. Add the vinegar. Carefully break eggs into the simmering water and cook for 2½ to 3 minutes. Remove eggs with a slotted spoon and rest on a warm plate.
3. Layer corned beef and sauerkraut on each English muffin half. Top each with a warm, poached egg. Finish with a drizzle of hollandaise and garnish with fresh parsley (if desired).
Reuben Style Eggs Benedict Give the classic benedict an unexpected Irish twist. 1 servings 1 Thomas’® Original English Muffin
1 tablespoon vinegar
2 eggs
4 slices corned beef
½ cup sauerkraut
Fresh parsley, to serve (optional)
Hollandaise sauce (recipe follows)

Hollandaise Sauce Ingredients:
2 egg yolks
1¾ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup unsalted butter, melted
1 pinch salt
1. Make the Hollandaise sauce. Fill the bottom of a double boiler with water so that the water line is below the double boiler top when nested. Place the egg yolks, lemon juice, white pepper, Worcestershire sauce and 1 tablespoon water in the double boiler top and nest atop water-filled double boiler base. Whisk the mixture as it heats. Once the egg mixture is thickened and heated, slowly add the butter to the egg mixture while whisking. Add pinch of salt to taste. If the hollandaise gets too thick, whisk in a little warm water to thin the mixture. Remove from the heat and cover with a lid to keep warm. 2. Prepare benedicts. Split and toast English muffin until golden. Place about four inches of water in a pot and bring to gentle simmer. Add the vinegar. Carefully break eggs into the simmering water and cook for 2½ to 3 minutes. Remove eggs with a slotted spoon and rest on a warm plate. 3. Layer corned beef and sauerkraut on each English muffin half. Top each with a warm, poached egg. Finish with a drizzle of hollandaise and garnish with fresh parsley (if desired). Reuben Style Eggs Benedict
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