Breakfast/Brunch Reuben Eggs

2-4
Servings
15m
Prep Time
7m
Cook Time
22m
Ready In


"This recipe was originally from Home Magazine Feb/Mar/18. However I changed the cooking method so I didn't need to use the oven. Very tasty, especially if you love sauerkraut. Easy preparation too. Use whatever bun you want - I used an English Muffin. This cn be for 2 persons or 4 depending on your appetite"

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (309.9 g)
  • Calories 600.2
  • Total Fat - 33.7 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 504.8 mg
  • Sodium - 1808.3 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 7.2 g
  • Protein - 44.4 g
  • Calcium - 666.5 mg
  • Iron - 4.7 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.4 mg

Step 1

Toast the split buns. Slightly hollow out the buns.

Step 2

Meanwhile fry the eggs, covered, adding a bit of water to the pan.

Step 3

Add the sauerkraut to the buns, then the corned beef & cheese.

Step 4

Top each bun half with an egg.

Step 5

Drizzle with thousand island dressing.

Step 6

Serve open faced.

Tips & Variations


No special items needed.

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