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
Reuben Eggs Benedict
Reuben Eggs Benedict
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 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
Directions
- 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.
- 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 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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