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

2 Servings

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

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.