REUBEN EGGS BENEDICT ON PRETZEL BUNS
Two of my favorite meals are eggs benedict (of all types) and reuben sandwiches. I had leftover rolls and reuben ingredients so this was an awesome twist and great use of the leftovers!! SO SO SO GOOD !!!!!!!!!!!!!!!!! (I suggest topping with sriracha too, if you like a little spice)
Provided by Jessica Rehs
Categories Meat Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350*; heat skillet to medium spray with cooking spray
- 2. Crack one egg into the pan, sprinkle with cracked pepper. after about 2-3 minutes, flip and repeat. Do one egg at a time, until all 4 are over easy-medium (depending on your preference) sprinkle with salt; set aside.
- 3. While eggs are cooking, put split pretzel buns/rolls on baking sheet (I hollow them out to allow for filling, but that is another preference thing not a necessary) Toast about 5-6 minutes.
- 4. ASSEMBLE!! Pretzel half, add 1/4 of sauerkraut to each half, then 1/4 of corned beef to half.
- 5. Top each with a slice of swiss cheese, then add the egg, and drizzle with preferred amount of thousand island.
- 6. ENJOY!!! These are SO easy but SUCH delicious twist on two different classics. Eggs benedict, and the reuben!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Habhib Rhaeem
[email protected]Overall, this was a great recipe. I would definitely make it again.
michael ramboz
[email protected]I thought the hollandaise sauce was a bit bland. I added some lemon juice and cayenne pepper and it was much better.
Bipin Gamerz
[email protected]This was my first time making eggs Benedict and it turned out great! Thanks for the recipe.
Haider mushtaq Cheema
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it!
Stella Stephen
[email protected]I'm not a fan of sauerkraut, so I left it out. The dish was still delicious.
Alvaro Campos
[email protected]This recipe was a bit too salty for my taste. I think I'll use less corned beef next time.
ilikeanime21
[email protected]I love eggs Benedict and this recipe did not disappoint. The pretzel bun was a great touch.
Karin kung'u
[email protected]This was a fun and easy recipe to make. The flavors were all there, but I thought the dish was a bit dry. Maybe I should have added more hollandaise sauce?
antony karanja
[email protected]I'm not sure what went wrong, but my hollandaise sauce didn't turn out right. The rest of the dish was fine though.
Ruaezuruka Aqhm
[email protected]5 stars! This recipe is a keeper. My family loved it.
imran Gaming
[email protected]I'm not a fan of corned beef, so I used pastrami instead. It was still delicious!
Rachael Lipke
[email protected]This recipe was easy to follow and turned out great! I will definitely be making it again.
Waligul Afghan
[email protected]I thought the eggs were a bit overcooked, but the rest of the dish was great.
MDSOFIKUL Islam
[email protected]I made this for a brunch party and it was a hit! Everyone loved the unique flavor combination.
Alam Alam
[email protected]This dish was a little too rich for my taste, but my husband loved it. He said it was the best eggs Benedict he'd ever had.
Iruoma Florence
[email protected]I'm not usually a fan of eggs Benedict, but I really enjoyed this recipe. The reuben flavors were a great addition.
Sejal Deula
[email protected]My family loved this recipe! The pretzel buns were a great touch, and the hollandaise sauce was divine.
Judith Lukula Matalatala
[email protected]I didn't have any Thousand Island dressing, so I used Russian dressing instead. It worked just as well, and the dressing really made the dish.
Alyssa Torres
[email protected]The flavors of the reuben and eggs benedict go so well together! This was a quick and easy meal to throw together for a lazy Sunday brunch.
Kr Mahato
[email protected]A classic breakfast gets a salty, savory upgrade with this Reuben-inspired eggs Benedict. Unique and delicious, will make again!