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

Time 35m

Yield 4 servings.

Number Of Ingredients 8

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

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.