Fried Egg Reuben Benedict with Thousand Island Hollandaise Sauce

Fried Egg Reuben Benedict with Thousand Island Hollandaise Sauce - Recipe Finder

Fried Egg Reuben Benedict with Thousand Island Hollandaise Sauce

Info

Course:
Main Course
Prep Time:
30 Minutes
Total Time:
Under 30 Minutes
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 11, Quickfire Challenge Winner

Yield

2 Servings

Ingredients

For Bread:

½ loaf rye bread
1 cup whole butter

For Hollandaise:

½ cup white wine vinegar
1 bay leaf
1 sprig thyme
2 egg yolks
1 cup whole butter, melted
1 tablespoons ketchup
1 tablespoon sweet relish

For Garnish:

2 slices Swiss cheese
Warm sauerkraut
½ lb corned beef
2 eggs
Powered caraway

Directions

1. For bread, slice rye bread into ¼” thick slices and punch into circles. Fry in whole butter.

2. For hollandaise, reduce vinegar by half with bay leaf and thyme. Whisk egg yolks over a double boiler until frothy and thick. While whisking constantly, add in vinegar reduction. Slowly whisk in melted butter to desired consistency. Finish with ketchup and relish.

To Serve:

1. Place bread on plate and top with cheese, sauerkraut, and corned beef.

2. Fry egg and place on top.

3. Garnish with powered caraway.