Reuben Benedict Recipe

In a medium skillet over medium heat, add diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet (add neutral oil if not enough fat).

Add shredded cabbage and sauté in the reserved bacon fat over medium-high heat until softened, about 4 minutes.

Stir in rinsed sauerkraut, minced garlic, brown sugar, and apple cider vinegar. Cook, stirring occasionally, until flavors meld and most liquid evaporates, about 4–5 minutes.

Return the crisped bacon to the skillet, season with black pepper to taste, toss to combine, then remove from heat and keep warm.

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook 6 minutes until just tender but still firm. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat, add olive oil. Add par-cooked potatoes in a single layer and cook without stirring for 3–4 minutes to form a crust.

Stir and add sliced onion and diced bell pepper. Season with smoked paprika, garlic powder, remaining salt and black pepper. Continue to cook, stirring occasionally, until potatoes are golden and onions are softened, about 6–8 minutes total. Keep warm.

Set a heatproof bowl over a saucepan of barely simmering water (double boiler), making sure the bowl bottom doesn't touch the water. Add egg yolks, lemon juice, and Dijon to the bowl and whisk until slightly thickened, about 1–2 minutes.

Slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to emulsify. Continue until sauce is thick and glossy. If it becomes too thick, whisk in a teaspoon of warm water.

Season with a pinch of salt and cayenne. Keep the hollandaise warm over the double boiler (off direct heat) until ready to serve.

Fill a wide shallow saucepan with 3–4 inches of water, add white vinegar and salt, and bring to a gentle simmer (small bubbles).

Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip one egg into the center; repeat for remaining eggs, poaching in batches if needed to avoid crowding.

Poach eggs until whites are set but yolks remain runny, about 3 minutes. Use a slotted spoon to transfer eggs to a paper towel-lined plate to drain briefly.

Spread softened butter on one side of each slice of marble rye. In a skillet or on a griddle over medium heat, toast the buttered sides until golden brown and crisp, about 2 minutes per side; remove and keep warm.

On two toasted slices (buttered side down), spread 1/2 tablespoon 1000 Island dressing on each. Divide the warm house-braised corned beef evenly (6 oz per sandwich) and pile it on top of the dressing.

Top the corned beef with about 1/2 cup bacon kraut per sandwich, pressing gently so it nests on the meat.

Place one or two poached eggs (depending on preference) atop each assembled Reuben base—aim for 2 eggs for heartier portions. Spoon 2–3 tablespoons of warm hollandaise over the eggs and kraut, allowing it to drip over the sides.

Finish each Reuben Benedict with a light sprinkle of sliced chives and optional microgreens or parsley.

Serve each sandwich immediately with a generous portion of home fries on the side.