Taste of Home
Reuben Eggs Benedict
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 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
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4 large eggs
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Coarsely ground pepper
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1/8 teaspoon salt
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2 pretzel hamburger buns, split
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4 slices Swiss cheese (3/4 ounce each)
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1/3 cup sauerkraut, rinsed, drained well and chopped
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1/4 pound sliced deli corned beef
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Prepared Thousand Island salad dressing
Directions
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1.
Preheat oven to 350°. Heat a large skillet coated with cooking spray over medium-high heat. Break eggs, 1 at a time, into pan; sprinkle with coarsely ground pepper. Reduce heat to low. Cook to desired doneness, turning after whites are set, 2-3 minutes. Sprinkle with salt; keep warm.
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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.
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3.
To assemble, layer a fourth of the sauerkraut, a fourth of the corned beef and 1 egg on each bun half. Drizzle with salad dressing.
Nutrition Facts
1 open-faced sandwich: 317 calories, 15g fat (6g saturated fat), 222mg cholesterol, 784mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 21g protein.
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