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​Reuben-Style Eggs Benedict with Garlic Oil Poached Eggs

​Reuben-Style Eggs Benedict with Garlic Oil Poached Eggs

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We are super excited to share this incredible recipe with you! It comes straight from the kitchen of Merry Graham at A Merry Recipe, who is part of Team Saucy Mama. We were lucky enough to sample this at the 2016 World Food Championships (WFC), where Merry competed in the Breakfast Recipe Category. Keep in mind, WFC recipes tend to be a bit more complex than our usual "quick and easy" Saucy  Mama style recipes, but it just makes it all the better! 

How fun would this be for St. Patrick's Day or Easter brunch? Your family and friends will thank you...trust us! 

Reuben-Style Eggs Benedict with Garlic Oil Poached Eggs

Ingredients: 

Pickled Red Onions:

1/2 cup granulated sugar
1/2 cup red wine vinegar
2 tablespoons Saucy Mama Four Leaf Balsamic Dressing
1 tablespoon Saucy Mama Backyard Brat Mustard
1 medium red onions, chopped ¼-inch (1 cup chopped)

Chive Oil:

1/4 cup chopped chives
1/2 cup canola oil
1 teaspoon lemon juice
1/8 teaspoon salt 

Lemon Garlic-Mustard Hollandaise: 

3 large egg yolks
1/2 scant teaspoon salt
1 tablespoon heavy cream
1 cup unsalted melted butter
1 scant tablespoon lemon juice
1 teaspoon Saucy Mama Creamy Garlic Mustard
1/4 scant teaspoon smoked serrano pepper

Smoked Paprika Sauerkraut:

1 package (2 cups) Boar’s Head sauerkraut, rinse under water
1 teaspoon Taste Domination Hatch Pepper Wing Sauce 
1 teaspoon smoked paprika
1/4 teaspoon granulated garlic
alder or cedar plank board 

Corned Beef, Toast, Poached Eggs:

16 ounces thinly sliced corned beef
1 tablespoon melted butter with 1 tablespoon garlic oil
8 (1-inch) thick slices marble rye bread cut in (2 3/4-inch) rounds
2 (1-inch) thick slice marble rye bread cut in just under 4-inch rounds
1/2 cup salted butter for bread
20 (2 ½-inch) squared pieces of deli thin Havarti cheese
Saucy Mama Smoky Garlic Mustard to LIGHTLY spread on toasted bread before cheese
10 eggs for poaching plus garlic oil

Garnish: chopped chives or micro-greens that look like four-leaf clover

Directions:

Heat oven to 400°F. Heat up grill to medium.

To make Pickled Onions: In a 3 quart saucepan, whisk ½ cup white sugar, ½ cup red wine vinegar, 2 tablespoons balsamic dressing, 1 tablespoon bratwurst mustard. Bring to brine to a boil, add red onions and cook 5 minutes. Remove from heat and let steep until read to use.

To make Chive Oil: In a small food processor, combine 1/4 cup chopped chives, and mince. Add 1/2 teaspoon sea salt, 1/2 cup oil, 1 teaspoon lemon juice, and blend until chives are small specks. Set aside.

To make Lemon Garlic-Mustard Hollandaise: In a medium food processor, combine 3 egg yolks, 1 tablespoon heavy cream and ¼ scant teaspoon of ground smoked Serrano pepper and blend 20 seconds. Combine 1/2 teaspoon salt, 1 teaspoon garlic mustard, scant 1/2 teaspoon salt, and melted butter. Add to egg mixture slowly on high. Add lemon juice to butter mixture after half of the butter has been incorporated. Continue adding butter and blend 60 seconds. Set in metal bowl near hot oven top to warm. It will thicken as it sits.

To make Smoky Sauerkraut: Rinse sauerkraut and mix sauerkraut with 1 teaspoon hatch pepper sauce, 1/2 teaspoon smoked paprika, 1/8 tsp granulated garlic. Place on a cedar plank board and place on warm grill. This can be done in oven too. The purpose is to dry out the sauerkraut.

To make Toast Marble Rye: Heat oven to 400°F. Place flat-edge cookie sheet 2/3 down in oven to heat. Arrange buttered bread rounds on hot cookie sheet and bake 4 minutes until golden brown. Turn bread over and bake about 2 minutes. Lightly spread garlic mustard on bread and arrange 1 slice of squared Havarti cheese over bread. Place back in oven to melt cheese. Aim at some toast showing and some melted cheese drizzling over.

To make Poached Eggs: Pour 1/2 tablespoon garlic oil into each (10 prep) glass bowls. Fill each cup with one egg. Bring just enough water to come up to top edge of glass bowls (3-cups in an 11-inch skillet). Bring water to a boil, and carefully place glass bowls with eggs into the water. Cover and steam on low 3-minutes. Remove bowls with tongs, allowing water accumulation to fall back into pan. Let sit 1 minute. With tiny rubber spatula remove eggs directly on corned beef mound.

To make Corned Beef: Chop meat a little. Heat 1-tablespoon butter and 1 tablespoon garlic oil in small skillet. Over medium high heat melt butter. Put in meat and toss in the butter/garlic oil. Cover with lid and turn off.

Assemble: Place toast rounds with melted cheese on individual serving plates. Spread about 1/2 tablespoon sauerkraut and ½ tablespoon pickled onion. Arrange corned beef on top of sauerkraut/pickled onion, and top with poached egg. Drizzle generous portion of Hollandaise. Drizzle with Chive Oil, sprinkle with pickled onion and chives. 

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