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
[email protected]This recipe is a winner. It's easy to make and the results are delicious.
sunny robiul
[email protected]I can't wait to try this recipe. It looks amazing!
Siva Ruban
[email protected]This is a must-try recipe for any Reuben sandwich lover.
Rylee Beers
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Sp Palash
[email protected]This is the best Reuben sandwich I've ever had. I'll be making it again and again.
Yakubu Saeed
[email protected]I'm definitely going to try this recipe again. It's a keeper!
Md pappu
[email protected]This was my first time making a Reuben sandwich and it turned out perfectly. Thanks for the great recipe!
Lambert Adam
[email protected]I highly recommend this recipe. It's a delicious and easy way to enjoy a classic Reuben sandwich.
Farhaan Abbasi
[email protected]This is a great way to use up leftover corned beef.
Caleb Huerta
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Rupa Jerica
[email protected]This is a great recipe for a quick and easy lunch or dinner. It's also perfect for a brunch party.
Alhassan Mohammad
[email protected]I made this for breakfast and it was a hit with the whole family. Even my picky kids loved it.
Fozia Nasir
[email protected]This recipe was easy to follow and the results were amazing. I will definitely be making this again!
Nkosephayo Ziyanda Mthethwa
[email protected]The Thousand Island dressing was the perfect finishing touch. It added a bit of tanginess and sweetness to the sandwich.
SHARJEEL NADEEM
[email protected]The 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
[email protected]I'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
[email protected]This 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.