30 minutes
A delectable breakfast dish featuring the classic flavors of a Reuben sandwich, topped with a perfectly poached egg and homemade sauce.
cups
tablespoons
tablespoons
Sweet Pickle Relish
tablespoons
teaspoons
teaspoons
to taste
to taste
Seeded Rye Bread
slices
Large Eggs, poached
each
Swiss Cheese, halved
slices
Corned Beef, thinly sliced
0 lb
Drained Sauerkraut
cups
Chives, snipped
for sprinkling
1. Preheat Oven and Prepare Reuben Sauce
Begin by preheating your oven to 425°F. In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, sweet pickle relish, Worcestershire sauce, hot paprika, a pinch of kosher salt, and freshly ground black pepper until smooth.
2. Toast Rye Bread
Place the slices of seeded rye bread on a large baking sheet and toast in the preheated oven for about 5 minutes, until golden and firm.
3. Poach Eggs
Fill a large deep skillet with water, add distilled white vinegar and a pinch of salt, and heat until tiny bubbles form. Carefully slide each egg into the simmering water and poach for 3 to 5 minutes. Remove with a slotted spoon and set aside.
4. Assemble Toasts
Place halved slices of Swiss cheese on toasted rye bread, followed by thinly sliced corned beef and a generous spoonful of drained sauerkraut. Return to the oven for about 5 minutes, allowing cheese to melt and ingredients to warm through.
5. Serve
Top each assembled toast with a poached egg, drizzle with prepared Reuben sauce, and sprinkle with snipped fresh chives. Serve immediately.
Use the freshest eggs, add a splash of vinegar to the poaching water, and maintain a gentle simmer for a firm white and runny yolk.
Use high-quality rye or pumpernickel bread and freshly sliced, thin corned beef from a reliable deli for better texture and moisture.
Make your own dressing with mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika for a customized flavor balance.
Garnish with freshly cracked black pepper, a pinch of paprika, and fresh herbs like chives or dill for added flavor and color.
Serve with a small salad or quick-pickled vegetables to cut through the richness with refreshing acidity.
Comments (0)