Reuben Eggs Benedict
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
Total TimePrep: 20 min. Cook: 15 min.
- 4 large eggs
- Coarsely ground pepper
- 1/8 teaspoon salt
- 2 pretzel hamburger buns, split
- 4 slices Swiss cheese (3/4 ounce each)
- 1/3 cup sauerkraut, rinsed, drained well and chopped
- 1/4 pound sliced deli corned beef
- Prepared Thousand Island salad dressing
- 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.
- 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.
- 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.
Nutrition Facts1 open-faced sandwich: 317 calories, 15g fat (6g saturated fat), 222mg cholesterol, 784mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 21g protein.
Originally published as Reuben Eggs Benedict in Taste of Home Feb/Mar 2018
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