Prep time: 20 minutes
Cook time: 25 minutes
The recipe doubles easily. Do not use a microwave oven to heat the corned beef; instead, place slices in a small, nonstick skillet, perhaps with a little broth; cover and gently steam until warmed through.
You'll need a small cup for transferring the eggs to the poaching water. Don't skip the cornichons; they counter the richness. From New York food writer Regina Schrambling.
For the eggs:
4 large eggs, as fresh as possible, straight from the refrigerator
1/2 teaspoon cider vinegar or distilled white vinegar
4 slices rye bread, toasted
6 ounces sliced, lean corned beef, heated (see headnote)
4 slices Swiss cheese (4 ounces total)
Cornichons, for garnish
For the sauce:
5 tablespoons unsalted butter
1 tablespoon ketchup
1/2 teaspoon Sriracha sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon pickle relish
Freshly squeezed juice from 1/2 lemon (1 1/2 tablespoons)
1/2 teaspoon Dijon-style mustard
1 large egg yolk, at room temperature
For the eggs:
Line a wide bowl with a few layers of paper towels. Fill a saucepan or skillet with about 3 inches of water. Bring to a boil over high heat. Add the vinegar and reduce the heat to medium or medium-low, so the water is barely bubbling at the edges.
Working in batches as needed, gently break the eggs into individual teacups, custard cups or ramekins.
Use a spatula or spoon to swirl the water a few times. Hold the side of the egg container as close as possible to the surface of the water and slide each egg in. Use the spatula or spoon to "shape" the white around the yolk as needed. Cook for 2 to 4 minutes, depending on how runny you like your eggs. Use a slotted spoon to transfer to the lined bowl.
Trim off any "threads" if necessary before serving.
For the sauce: Fill a medium saucepan with a few inches of water and heat over medium heat or until the water is barely bubbling at the edges. Adjust the heat to medium-low if needed. Place a metal bowl on the saucepan (to create a double boiler).
Meanwhile, melt the butter in a small skillet or saucepan over low heat. Whisk together the ketchup, Sriracha, Worcestershire and pickle relish in a small bowl.
Combine the lemon juice, mustard and egg yolk in the metal bowl, whisking constantly until the mixture starts to thicken. Remove from the heat.
Whisk in the melted butter, a tablespoon or so at a time, to form an emulsified sauce. Whisk in the ketchup mixture. Season with salt if needed and hold in a warm spot. The yield is about 1/2 cup.
Divide the toasted bread between two warmed serving plates. Top with the warmed corned beef, then the cheese. Arrange the poached eggs on top. Ladle the sauce over the eggs; garnish with the cornichons. Serve right away.
Per serving: 1,000 calories, 48 g protein, 41 g carbohydrates, 72 g fat, 37 g saturated fat, 702 mg cholesterol, 2050 mg sodium, 4 g dietary fiber, 8 g sugar