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!

Reuben Eggs Benedict

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.


  • 4 large eggs
  • Coarsely ground pepper
  • 1/8 teaspoon salt
  • 2 pretzel hamburger buns, split
  • 4 slices Swiss cheese (3/4 ounce each)
  • 1/3 cup sauerkraut, rinsed, drained well and chopped
  • 1/4 pound sliced deli corned beef
  • Prepared Thousand Island salad dressing


  • 1. 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.
  • 2. 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.
  • 3. 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

1 open-faced sandwich: 317 calories, 15g fat (6g saturated fat), 222mg cholesterol, 784mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 21g protein.