35 minutes
A delightful blend of Reuben sandwich flavors with poached eggs on top.
cups
tablespoons
Lemon Juice, Fresh
tablespoons
Sweet Pickle Relish
tablespoons
teaspoons
teaspoons
to taste
Black Pepper, Freshly Ground
to taste
Seeded Rye Bread
slices
Swiss Cheese, Halved
slices
Corned Beef, Thinly Sliced
0 lb
Sauerkraut, Drained
cups
each
Chives, Snipped
to taste
1. Prepare Reuben Sauce
Whisk together mayonnaise, ketchup, lemon juice, sweet pickle relish, Worcestershire sauce, and hot paprika. Season with kosher salt and freshly ground black pepper to taste.
2. Toast Rye Bread
Place seeded rye bread slices on a baking sheet and toast in a preheated oven at 425°F for about 5 minutes or until lightly browned on the bottom.
3. Poach Eggs
Fill a deep skillet with water, add distilled white vinegar and a pinch of salt. Heat over medium until tiny bubbles form. Poach eggs by gently sliding them into the simmering water for 3 to 5 minutes, until whites are firm and yolks are runny.
4. Assemble Toasts
Place halved slices of Swiss cheese on toasted rye bread, followed by thinly sliced corned beef and drained sauerkraut. Bake in the oven for about 5 minutes until the cheese is melted and ingredients are warm.
5. Top with Poached Egg and Sauce
Top each toast with a poached egg. Drizzle with Reuben sauce and sprinkle with snipped chives. Serve immediately.
Opt for a hearty rye bread, as it complements the classic Reuben flavors. Ensure it’s thick-sliced to soak up all the goodness without getting soggy. Toast the bread until it's golden and crisp to provide a sturdy base.
Spread the Russian dressing on the toasted bread first, then layer with the corned beef, sauerkraut, melted cheese, and finally the poached eggs to ensure the toast remains crisp.
Use the vortex method to create a whirlpool in simmering vinegar-infused water, and gently drop the egg in the center. Fresh eggs work best as their whites are firmer and hold their shape.
Prepare a homemade Russian dressing for the best flavor, blending mayonnaise, ketchup, horseradish, Worcestershire sauce, and a pinch of paprika. This tangy dressing is what unifies the dish.
Use high-quality corned beef, preferably homemade or from a trusted deli. Slice it thinly for better layering and texture. Briefly warm it up in a pan with a touch of butter to enhance its flavor.
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