Two of my most favorite dishes collide in this recipe. I made this and it is now at the top of my list. LOVE ~ LOVE!! The runniness of the poached egg takes the place of the traditional gooey swiss cheese and the caraway seeds more than make up for the fact that you don’t have a piece of rye bread.
Reuben Benedict (grain-free)
- 1/2 pound corned beef or pastrami
- 1.5 cups sauerkraut
- 3 poached eggs
- spicy hollandaise sauce (recipe below)
- caraway seeds (for garnish)
- 1/4 cup + 1 tablespoon organic, unsalted butter
- 2 beaten egg yolks
- 2 teaspoons water
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Sriracha (or preferred hot sauce)
- 1 tablespoon Dijon mustard
- Place corned beef in a skillet and cook on low until warmed up. Meanwhile, poach your eggs.
- Place hollandaise ingredients in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Whisk continuously until the butter melts and the sauce thickens.
- Divide corned beef into three portions and place on three separate plates. Top each with 1/2 cup of sauerkraut. Next, place a poached egg on each pile of sauerkraut. Pour hollandaise over each stack. Garnish with caraway seeds as desired. Serves three.