Reuben Eggs Benedict

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

1. Preheat your broiler.
2. Toast the rye bread slices until golden brown and set aside.
3. In a skillet, melt the butter over medium heat. Add the corned beef slices and cook until heated through, about 3-5 minutes.
4. 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.
5. Place the assembled sandwiches on a baking sheet and broil for 3-5 minutes, or until the cheese is melted and bubbly.
6. 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.
7. Remove the sandwiches from the oven and top each one with a poached egg.
8. Drizzle with Russian dressing and season with salt and pepper to taste.
9. Serve immediately and enjoy your unique breakfast delight!