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Reuben Eggs Benedict Recipe

Reuben Eggs Benedict Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 20 min. Cook: 15 min.

Makes: 4 servings

When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio

Ingredients

Directions

  1. Preheat oven to 350°. Heat a large skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; sprinkle with coarsely ground pepper. Reduce heat to low. Cook to desired doneness, turning after whites are set, about 2-3 minutes. Sprinkle with salt; keep warm.
  2. While eggs are cooking, hollow out split pretzel buns. Toast buns on a baking sheet or oven rack, 3-4 minutes. Top with cheese; return to oven until cheese is melted.
  3. To assemble, layer a fourth of the sauerkraut, a fourth of the corned beef and one egg on each bun half. Drizzle with salad dressing. Yield: 4 servings.
VIEW DIRECTIONS
Originally published as Reuben Eggs Benedict in Taste of Home February/March 2018

Nutritional Facts

1 open-faced sandwich: 317 calories, 15g fat (6g saturated fat), 222mg cholesterol, 784mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 21g protein.

Reviews

Jan. 26, 2018

We really enjoyed these. The pretzel buns add to the flavor. Easy to prepare. Thank you!

Reviews

Jan. 26, 2018

We really enjoyed these. The pretzel buns add to the flavor. Easy to prepare. Thank you!

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