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Reuben Eggs Benedict
Experience a delightful twist on the classic Eggs Benedict with this Reuben Eggs Benedict recipe. This dish marries the rich flavors of corned beef, tangy sauerkraut, and creamy Swiss cheese, all layered on toasted rye bread, topped with a perfectly poached egg and drizzled with a zesty homemade Russian dressing. A perfect meal for brunch or a hearty breakfast, it’s a fusion of traditional Irish and Jewish cuisines that is sure to impress your guests.
Ingredients
- Rye bread
- 4 slices
- Corned beef
- 8 ounces, sliced
- Sauerkraut
- 1 cup, drained
- Swiss cheese
- 4 slices
- Eggs
- 4 large
- Butter
- 2 tablespoons
- Salt
- to taste
- Pepper
- to taste
- Russian dressing
- 1/2 cup
Instructions
- Preheat your broiler.
- Toast the rye bread slices until golden brown and set aside.
- In a skillet, melt the butter over medium heat. Add the corned beef slices and cook until heated through, about 3-5 minutes.
- Top each slice of toasted rye bread with a generous layer of corned beef, followed by a scoop of sauerkraut, and finish with a slice of Swiss cheese.
- Place the assembled sandwiches on a baking sheet and broil for 3-5 minutes, or until the cheese is melted and bubbly.
- While the sandwiches are broiling, poach the eggs. Fill a pot with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
- Remove the sandwiches from the oven and top each one with a poached egg.
- Drizzle with Russian dressing and season with salt and pepper to taste.
- Serve immediately and enjoy your unique breakfast delight!
Tips
- For a spicy kick, add a dash of hot sauce to the Russian dressing.
- Feel free to substitute the Swiss cheese with provolone or cheddar for a different flavor.
- If you're short on time, use store-bought Russian dressing to speed up the process.
Dietary Information
Servings: 4 Dish Type: Breakfast/Brunch Prep Time: 15 minutes Cook Time: 10 minutes Calories: 450 Fat: 25g Carbs: 30g Protein: 25g Sodium: 1200mg Sugar: 3g
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