RECIPE REUBEN BENEDICT
FOR BRUNCH, PLEASE!
Yields 12 servings
3 pounds of freshly cooked corned beef
Whole rye bread (one thick slice per serving)
2 quarts of sauerkraut (The Temptation makes their own, but store bought is fine)
15 eggs (12 for cooking , 3 for the hollandaise)
Salt & pepper
1 teaspoon of cayenne pepper
2 tablespoons of lemon juice
2 1⁄2 cups of clarified butter
1,000 Island Hollandaise:
Combine 3 egg yolks, a pinch of salt,
pepper and cayenne and a splash of
Place the mixture over a bain-marie,
and slowly add in and emulsify with
2 1⁄2 cups of unsalted clarified butter.
Careful not to scramble the eggs!
Toast the rye bread slices.
Top each slice with two thick slices of warmed
corned beef (about 1⁄4 lb.).
Top the corned beef with a little sauerkraut, 1,000
island hollandaise sauce and then an
over easy egg.
Compliments of Chef Kevin Stockdale from The Temptation Restaurant,Boca Grande
Photo by Dusty Hopkins