Breakfast/Brunch Reuben Eggs
"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 is 3 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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