Reuben Benedict

Directions

1. 1
   In a heatproof medium bowl, whisk 1 tablespoon of the lemon juice with the ketchup, onion, Worcestershire sauce, pickle relish, sugar, salt and cayenne.
2. 2
   Place the bowl over a saucepan of just-simmering water and keep warm.
3. 3
   In a blender, combine the remaining 1 tablespoon of lemon juice with the egg yolks and 1/2 tablespoon of water and blend until smooth.
4. 4
   With the blender on, slowly drizzle in the melted butter until the sauce is emulsified.
5. 5
   Gently fold the hollandaise into the ketchup mixture and keep warm.
6. 6
   Preheat the oven to 425.
7. 7
   Fill a high-sided skillet halfway with water.
8. 8
   Add the vinegar and bring to a boil.
9. 9
   Reduce the heat to maintain a steady simmer.
10. 10
    Crack each egg into a ramekin and add to the water.
11. 11
    Poach the eggs until the whites are set and the yolks are runny, about 3 minutes.
12. 12
    Using a slotted spoon, gently transfer the eggs to a paper towellined plate to drain.
13. 13
    Cover the poached eggs with foil to keep warm.
14. 14
    On a baking sheet, toast the rye bread for 8 minutes, turning once.
15. 15
    Top with the corned beef and bake for 2 more minutes.
16. 16
    Top each toast with sauerkraut, a poached egg and the Reuben hollandaise.
17. 17
    Sprinkle with parsley and serve immediately.