Reuben Eggs Benedict On Pretzel Buns Recipes

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REUBEN EGGS BENEDICT



Reuben Eggs Benedict image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

  • 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 Facts : Calories 317 calories, Fat 15g fat (6g saturated fat), Cholesterol 222mg cholesterol, Sodium 784mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

REUBEN EGGS BENEDICT ON PRETZEL BUNS



Reuben Eggs Benedict on Pretzel Buns image

Two of my favorite meals are eggs benedict (of all types) and reuben sandwiches. I had leftover rolls and reuben ingredients so this was an awesome twist and great use of the leftovers!! SO SO SO GOOD !!!!!!!!!!!!!!!!! (I suggest topping with sriracha too, if you like a little spice)

Provided by Jessica Rehs

Categories     Meat Breakfast

Time 15m

Number Of Ingredients 8

4 large eggs
2 pretzel buns/rolls
fresh cracked black pepper
salt (pinch each egg)
3/4 c sauerkraut (cleveland kraut gnar gnar)
1/2 lb thin sliced corned beef
4 slice thick sliced swiss cheese
thousand island dressing (to preference)

Steps:

  • 1. Preheat oven to 350*; heat skillet to medium spray with cooking spray
  • 2. Crack one egg into the pan, sprinkle with cracked pepper. after about 2-3 minutes, flip and repeat. Do one egg at a time, until all 4 are over easy-medium (depending on your preference) sprinkle with salt; set aside.
  • 3. While eggs are cooking, put split pretzel buns/rolls on baking sheet (I hollow them out to allow for filling, but that is another preference thing not a necessary) Toast about 5-6 minutes.
  • 4. ASSEMBLE!! Pretzel half, add 1/4 of sauerkraut to each half, then 1/4 of corned beef to half.
  • 5. Top each with a slice of swiss cheese, then add the egg, and drizzle with preferred amount of thousand island.
  • 6. ENJOY!!! These are SO easy but SUCH delicious twist on two different classics. Eggs benedict, and the reuben!

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