Reuben Eggs Benedict Recipe
Corned Beef, sauerkraut, 1000 Island, hollandaise, a with breakfast potatoes.
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Ingredients
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Eggs Benedict
Hollandaise Sauce
Breakfast Potatoes
Method
Breakfast Potatoes
- 1
Prepare the Potatoes
Wash and dice the potatoes into small cubes.
- 2
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes and season with garlic powder, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Eggs Benedict
- 3
Prepare the Base
Toast the English muffins until golden brown. Place a slice of corned beef on each muffin half.
- 4
Add Sauerkraut
Top the corned beef with a generous spoonful of sauerkraut.
- 5
Poach the Eggs
In a pot of simmering water, crack the eggs one at a time into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- 6
Assemble the Benedict
Remove the poached eggs with a slotted spoon and place one egg on each prepared muffin half with corned beef and sauerkraut. Drizzle with 1000 Island dressing.
Hollandaise Sauce
- 7
Melt the Butter
In a small saucepan, melt the butter over low heat. Remove from heat once melted.
- 8
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 9