Reuben Eggs Benedict Recipe

Par-cook potatoes

Place diced potatoes in a pot and cover with cold water. Add 1/2 teaspoon salt. Bring to a boil over high heat and simmer 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam dry for 2 minutes.

Fry potatoes

Heat vegetable oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer. Let them cook undisturbed 4–5 minutes to get a brown crust, then stir. Add chopped onion and continue cooking 6–8 minutes, stirring occasionally, until potatoes are golden and onions are softened. Add minced garlic, 1 teaspoon kosher salt, and 1 teaspoon black pepper; cook 30–60 seconds and remove from heat. Stir in chopped parsley. Keep warm and set aside.

Whisk together 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon sweet pickle relish, 1 teaspoon minced shallot, 1 teaspoon lemon juice and (if using) 1 teaspoon hot sauce. Season to taste with 1 teaspoon salt and 1 teaspoon black pepper. Refrigerate until serving. (Makes a small amount — yields just enough to drizzle each Benedict.)

Prepare a double boiler

Bring an inch of water to a gentle simmer in a medium saucepan. Use a heatproof bowl that sits on top of the pan without touching the water. Lower heat so water is barely simmering.

Whisk yolks

Place 3 egg yolks, 1 tablespoon lemon juice and 1 teaspoon Dijon (if using) in the bowl. Whisk vigorously until mixture is slightly thickened and pale, about 1–2 minutes.

Emulsify with butter

Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly. Add in a thin, steady stream so the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in a few drops of warm water. Season with 1 teaspoon salt and 1 teaspoon cayenne or smoked paprika. Keep warm over the warm (not boiling) water, off direct heat, until ready to serve.

Toast English muffins and warm corned beef

Split English muffins and butter each cut side lightly with 2 tablespoons butter total. Toast in a skillet or under broiler until golden, about 2–3 minutes. In the same skillet briefly warm the corned beef slices 1–2 minutes per side until heated through and slightly crisp at edges.

Heat sauerkraut

Place drained sauerkraut in a small saucepan over medium heat and warm for 2–3 minutes to remove excess chill. Drain again if it seems too wet.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer. Stir water to create a gentle whirlpool. Crack one egg into a small cup, then gently slide into simmering water. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for a firmer yolk. Remove with a slotted spoon, drain on paper towels. Repeat for remaining eggs. Keep eggs warm in a shallow pan of hot water off the heat if necessary.

Build each Reuben Eggs Benedict

On each toasted English muffin half place: 1–2 ounces warmed corned beef (about 2 oz per full muffin), a slice of Swiss cheese, about 3/4 ounce warmed sauerkraut, then a gently poached egg. Spoon 1–2 tablespoons warm hollandaise over each egg, then drizzle about 1 teaspoon of the 1000 Island sauce over the hollandaise or alongside. Sprinkle with chopped dill or parsley and a grind of coarse black pepper.

Plate two Reuben Eggs Benedict (4 halves) per order with a generous portion of the fried breakfast potatoes alongside. Serve immediately while hollandaise is warm and eggs are runny. Offer additional 1000 Island on the side if desired.