Reuben Breakfast Sandwich
Ingredients
The Sandwich
-
2
whole
eggs
-
1
Tbsp
butter
-
4
slices
pastrami
-
½
cup
sauerkraut
-
¼
cup
mayo
-
2
Tbsp
ketchup
-
¼
tsp
horseradish puree
-
2
pieces
pumpernickel English muffins
The English Muffins
-
2
Tbsp
vegetable oil
-
4
oz
water
-
7
oz
milk
-
1
package
instant dry yeast
-
2
Tbsp
butter
-
½
lb
all-purpose flour
-
½
lb
rye flour
-
2
Tbsp
molasses
-
1
tsp
cocoa powder
-
½
tsp
caraway seeds
-
1
tsp
salt
-
½
cup
cornmeal
Instructions
- Prepare the sauce by mixing mayo, ketchup, and horseradish.
- Slice and toast the English muffins.
- Sauté pastrami in a skillet until heated and browned, then heat the sauerkraut.
- Remove pastrami and sauerkraut from the skillet and set aside.
- Fry the eggs in the same skillet with butter until just set.
- Assemble the sandwich by spreading the sauce on the muffins, then layering pastrami, sauerkraut, and fried egg.
- Serve immediately.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
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