REUBEN TOAST WITH POACHED EGGS

Reuben Toast with Poached Eggs image

Provided by Justin Chapple

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 slices seeded rye bread
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1/4 teaspoon hot paprika
1/4 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup distilled white vinegar
4 large eggs
6 slices Swiss cheese
1/2 pound thinly sliced corned beef
1 cup drained sauerkraut
Snipped fresh chives, for sprinkling

Steps:

Preheat the oven to 425 degrees F.
On a large baking sheet, toast the bread for about 5 minutes, until lightly browned on the bottom.
Fill a large deep skillet about halfway with water and heat over medium heat until tiny bubbles appear on the bottom.
In a medium bowl, whisk together the mayonnaise, ketchup, relish, paprika, Worcestershire sauce and lemon juice. Season the sauce generously with salt and pepper.
Stir the vinegar and a generous pinch of salt into the hot water in the skillet. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
Meanwhile, top each toast with a slice and a half of cheese, one-quarter of the corned beef and 1/4 cup of the sauerkraut. Bake for about 5 minutes more, until the cheese is just melted. Top each toast with a poached egg and drizzle with the Reuben sauce. Sprinkle with snipped chives and serve immediately.