REUBEN TOAST WITH POACHED EGGS
This is my ode to one of America's greatest sandwiches, the Reuben--corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye. I top my open-face version with a poached egg and a cheater's Thousand Island-style sauce that can be drizzled on as is, which is my preference, or heated gently in a small saucepan or the microwave. Even without the poached egg this is definitely a knife-and-fork toast.
Provided by Justin Chapple
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- On a large baking sheet, toast the bread for about 5 minutes, until lightly browned on the bottom.
- Fill a large deep skillet about halfway with water and heat over medium heat until tiny bubbles appear on the bottom.
- In a medium bowl, whisk together the mayonnaise, ketchup, relish, paprika, Worcestershire sauce and lemon juice. Season the sauce generously with salt and pepper.
- Stir the vinegar and a generous pinch of salt into the hot water in the skillet. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
- Meanwhile, top each toast with a slice and a half of cheese, one-quarter of the corned beef and 1/4 cup of the sauerkraut. Bake for about 5 minutes more, until the cheese is just melted. Top each toast with a poached egg and drizzle with the Reuben sauce. Sprinkle with snipped chives and serve immediately.
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Brian Bryant
b@yahoo.comThis recipe is a winner. It's easy to make and the results are delicious.
sunny robiul
robiul.sunny@hotmail.comI can't wait to try this recipe. It looks amazing!
Siva Ruban
rsiva@yahoo.comThis is a must-try recipe for any Reuben sandwich lover.
Rylee Beers
rb21@hotmail.comI'm so glad I found this recipe. It's a new favorite in our house.
Sp Palash
s-p74@yahoo.comThis is the best Reuben sandwich I've ever had. I'll be making it again and again.
Yakubu Saeed
saeed_y@hotmail.comI'm definitely going to try this recipe again. It's a keeper!
Md pappu
md@yahoo.comThis was my first time making a Reuben sandwich and it turned out perfectly. Thanks for the great recipe!
Lambert Adam
l.adam13@gmail.comI highly recommend this recipe. It's a delicious and easy way to enjoy a classic Reuben sandwich.
Farhaan Abbasi
a95@aol.comThis is a great way to use up leftover corned beef.
Caleb Huerta
h71@gmail.comI love that this recipe uses simple ingredients that I always have on hand.
Rupa Jerica
r_j21@yahoo.comThis is a great recipe for a quick and easy lunch or dinner. It's also perfect for a brunch party.
Alhassan Mohammad
mohammad_alhassan@gmail.comI made this for breakfast and it was a hit with the whole family. Even my picky kids loved it.
Fozia Nasir
fnasir@yahoo.comThis recipe was easy to follow and the results were amazing. I will definitely be making this again!
Nkosephayo Ziyanda Mthethwa
n_mthethwa35@yahoo.comThe Thousand Island dressing was the perfect finishing touch. It added a bit of tanginess and sweetness to the sandwich.
SHARJEEL NADEEM
nadeem@aol.comThe rye bread was the perfect choice for this sandwich. It was sturdy enough to hold up to the fillings, but it didn't overpower the other flavors.
Rupreet Kour
k@yahoo.comI'm not usually a fan of poached eggs, but they were cooked perfectly in this recipe. They were soft and runny, just the way I like them.
Craig Mac
craigmac@yahoo.comThis Reuben toast with poached eggs was simply divine! The combination of flavors and textures was spot on, and the poached eggs added a touch of elegance to the dish.