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Ingredients
- 1 Tbsp. lemon juice
- 3 Tbsp. ketchup
- 3 Tbsp. minced yellow onion
- 1 1/2 Tbsp. worcestershire
- 1 Tbsp. sweet pickle relish
- 1 tea. sugar
- 1/2 tea. salt
- 1/4 tea. pepper
- 1 Tbsp. lemon juice
- 3 egg yolks
- 1/2 Tbsp. water
- 1 stick butter, melted
- 4 eggs, poached
- 4 sliced toasted rye bread
- 1/2 lb. sliced corned beef
- 1 cup drained sauerkraut
Preparation
Step 1
Combine to 8 ingredients in a heat proof bowl. Place bowl over saucepan of just simmering water and keep warm.
Blend next 4 ingredients in a blender until smooth. Slowly drizzle in melted butter. Gently fold in hollandaise into ketchup mixture and keep warm.
Preheat oven to 425 degrees. Fill high sided skillet with water and 1 Tbsp. vinegar. Bring to a boil. Poach 4 eggs.
Toast 4 sliced of rye bread on baking sheet. Top with warmed, sliced corned beef or pastrami and bake 2 more minutes.
Top with drained, warmed sauerkraut, poached egg and the reuben hollandaise sauce and serve