Paleo Recipes – Cavegirl Cuisine

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Reuben Benedict (grain-free)

Reuben Benedict (grain-free)

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 awesome ooey-gooeyness of the poached egg takes the place of the traditional melty 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)

 

 

Ingredients

  • • 1/2 pound corned beef or pastrami
  • • 1.5 cups sauerkraut
  • • 3 poached eggs
  • • spicy hollandaise sauce (recipe below)
  • • caraway seeds (for garnish)
  • • Hollandaise sauce:
  • • 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

Directions

  1. Place corned beef in a skillet and cook on low until warmed up. Meanwhile, poach your eggs.
  2. 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.
  3. 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.
  4. Enjoy!

Ingredients

  • 1/2 pound corned beef or pastrami
  • 1.5 cups sauerkraut
  • 3 poached eggs
  • spicy hollandaise sauce (recipe below)
  • caraway seeds (for garnish)
  • Hollandaise sauce:
  • 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

Directions

  1. Place corned beef in a skillet and cook on low until warmed up. Meanwhile, poach your eggs.
  2. 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.
  3. 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.
  4. Enjoy!
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