Reuben Eggs Benedict

Name: Reuben Eggs Benedict
Yield: 10
Ingredients: 1.0l KNORR Hollandaise Sauce Gluten Free 1L; 50.0g Baby capers; 1.0x Dill bunch, chopped; 20.0x Eggs; 20.0x Sourdough slices; 2.0x Garlic cloves; 20.0x Swiss cheese slices; 600.0g Sauerkraut; 100.0g Dijon mustard; 750.0g Shaved corned beef; 10.0x Dill pickles, to serve

Substantial sandwiches, such as the classic New York Reuben, are re-emerging on more and more menus. Add a Reuben twist to your eggs benny with the traditional ingredients of corned beef, sauerkraut and Swiss cheese.

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Caper Dill Hollandaise

KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
Baby capers 50.0 g
Dill bunch, chopped 1.0 x

Eggs

Eggs 20.0 x

To Serve

Sourdough slices 20.0 x
Garlic cloves 2.0 x
Swiss cheese slices 20.0 x
Sauerkraut 600.0 g
Dijon mustard 100.0 g
Shaved corned beef 750.0 g
Dill pickles, to serve 10.0 x

Beef

Eggs

American

Other European

Casual Dining

Cafe/Takeaway

Breakfast & Brunch

Eggs Benedict

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Preparation

Caper Dill Hollandaise
- Place KNORR Hollandaise Sauce GF in a blender or food processor with capers and dill. Blend until smooth then transfer to a medium pan. Stir until the sauce is warmed through, cover and keep warm.
Eggs
- Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
To Serve
- Grill or toast sourdough. Drizzle with a little olive oil and rub with garlic. Place the sourdough on serving plates.
- Top with Dijon mustard, warmed sauerkraut, swiss cheese, warmed shaved corn beef, two eggs and the caper dill hollandaise. Serve with dill pickles.