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