Reuben Eggs Benedict
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, OH
Prep: 20 min. • Cook: 15 min. Makes: 4 servings
large eggs
Coarsely ground pepper
¹₈ tsp. salt
2 pretzel hamburger buns, split 4 slices Swiss cheese (³ ₄ oz. each) ¹₃ cup sauerkraut, rinsed,
drained well and chopped
¹₄ lb. sliced deli corned beef Prepared Thousand Island salad dressing
4
1. 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.
2. 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.
3. 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.
Per serving: 317 cal., 15g fat (6g sat. fat), 222mg chol., 784mg sod., 25g carb. (2g sugars, 1g fiber), 21g pro.