Reuben Eggs Benedict Recipes
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, Ohio
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 8
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.
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