Reuben Style Eggs Benedict
Give the classic benedict an unexpected Irish twist.
1 tablespoon vinegar
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
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).