For the corned beef:

Cook per package instructions.

Slice approximately one pound into thin slices.

For the bearnaise sauce:

Have a double-boiler ready and butter melted.

In the pot you will use for the top, heat two tablespoons of shallots with 1/2 teaspoon of dried dill and two tablespoons of white wine vinegar.

As soon as the vinegar has reduced place the pot over the double boiler.

Add the egg yolks to the pot and whisk until they are thick and creamy.

Very slowly started adding the butter while your are continuously whisking. 

Continue adding the butter and vigorously whisk the entire time.

If the sauce breaks, remove from heat and whisk it quickly.

If it does not come back together, Add 1/2 teaspoon of hot water to the sauce at a time, while whisking, until it comes back together to a creamy and smooth consistency. 

For the ciabata rolls:

Cut the rolls in half and lightly butter.

Place in a heated skillet and brown. 

For the eggs:

Bring the water, vinegar and salt to a simmer in a deep skillet

Add the eggs to the water. As soon as the white begins to form, gently fold the white over the yolk and gently lift from the bottom of the pan.

Cook 4 to 5 minutes. Remove with a slotted spoon.

All together:

Place the ciabata roll on a plate. Add the corned beef to the roll. Place the poached egg on top of the corned beef and spoon the bearnaisse sauce over the top of the egg. 

Garnish with fresh dill.