Ingredients per serve


Caper Dill Hollandaise

  • KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
  • Baby capers 50.0 g
  • Dill bunch, chopped 1.0 x


  • Eggs 20.0 x

To Serve

  • Sourdough slices 20.0 x
  • Garlic cloves 2.0 x
  • Swiss cheese slices 20.0 x
  • Sauerkraut 600.0 g
  • Dijon mustard 100.0 g
  • Shaved corned beef 750.0 g
  • Dill pickles, to serve 10.0 x

Substantial sandwiches, such as the classic New York Reuben, are re-emerging on more and more menus. Add a Reuben twist to your eggs benny with the traditional ingredients of corned beef, sauerkraut and Swiss cheese.



  1. Caper Dill Hollandaise

    • Place KNORR Hollandaise Sauce GF in a blender or food processor with capers and dill. Blend until smooth then transfer to a medium pan. Stir until the sauce is warmed through, cover and keep warm.
  2. Eggs

    • Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
  3. To Serve

    • Grill or toast sourdough. Drizzle with a little olive oil and rub with garlic. Place the sourdough on serving plates.
    • Top with Dijon mustard, warmed sauerkraut, swiss cheese, warmed shaved corn beef, two eggs and the caper dill hollandaise. Serve with dill pickles.