Best 4 Reuben Toast With Poached Eggs Recipes
Indulge in a culinary delight with our tantalizing Reuben Toast with Poached Eggs, a harmonious blend of classic flavors and textures that will leave your taste buds craving more. This exceptional dish combines the iconic Reuben sandwich with the elegance of poached eggs, resulting in a symphony of flavors and textures that will transport you to sandwich heaven. Discover the culinary journey that awaits you as you embark on creating this masterpiece, with our detailed, step-by-step guide that ensures sandwich perfection.
Prepare to be captivated by the tempting Reuben filling, a savory mixture of tender corned beef, tangy sauerkraut, and melted Swiss cheese, all nestled between two slices of toasted rye bread. The poached eggs, with their velvety yolks and delicate whites, add an extra layer of richness and creaminess, taking this dish to new heights of indulgence.
But the culinary journey doesn't end there. This article also presents a delightful collection of variations on the classic Reuben Toast, each with its own unique twist. From the vegetarian-friendly Portobello Mushroom Reuben Toast to the hearty Pastrami Reuben Toast, there's a Reuben Toast variation for every palate and preference.
Dive into the world of Reuben Toast and poached eggs, and let your taste buds embark on an unforgettable culinary adventure. With our comprehensive guide and diverse recipe collection, you'll be a Reuben Toast expert in no time, ready to impress your friends and family with your culinary skills.
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.
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! -Jessica Rehs, Akron, Ohio
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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., 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. , 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 : Calories 317 calories, Fat 15g fat (6g saturated fat), Cholesterol 222mg cholesterol, Sodium 784mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
POACHED EGGS ON TOAST
I love poached eggs on toast, but never knew quite how to make them till I found these easy instructions in my 1979 Pillsbury Cookbook, a cookbook which I've had for many years.
Provided by Cindi M Bauer
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Lightly grease a deep skillet, or a saucepan. (I spray the skillet or saucepan with a no-stick cooking spray.)
- 2. Add 1-inch of water to the skillet, but if using the saucepan, add 1-1/2-inches of water.
- 3. To the water, add the 1/4 teaspoon of salt; then heat water just to boiling.
- 4. Break eggs into 2 separate custard dishes.
- 5. When the water comes to a boil, carefully slip the eggs into the skillet or saucepan.
- 6. Cover the pan or skillet, and cook over low heat for 3 minutes.
- 7. Remove poached eggs with a slotted spoon or pancake turner.
- 8. Serve poached eggs on buttered toast, then season with black pepper and a light sprinkle of dried parsley flakes.
BAKED BEANS ON TOAST WITH PANCETTA & POACHED EGGS
Spruce up beans on toast with this hearty version, topped with pancetta and eggs. It works for brunch or supper, and makes a quick and easy and meal for two
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.
- Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.
- Toast the bread, then top with the beans, eggs and pancetta, if you like.
Nutrition Facts : Calories 439 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 0.91 milligram of sodium
Tips:
- Use high-quality bread for the best results. A sturdy bread like sourdough or rye will hold up well to the fillings and won't get soggy.
- Spread a thin layer of mayonnaise on one side of each slice of bread. This will help to keep the bread from getting soggy and will also add flavor.
- Pile on the fillings! Don't be shy with the corned beef, sauerkraut, and Swiss cheese. The more fillings you have, the more delicious your Reuben toast will be.
- Cook the eggs to your liking. If you like runny eggs, cook them for a shorter amount of time. If you prefer your eggs more well-done, cook them for a longer amount of time.
- Serve the Reuben toast immediately. This is when it will be at its best, with the bread still crispy and the cheese melted and gooey.
Conclusion:
Reuben toast with poached eggs is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a weekend morning or a special occasion. With its combination of savory and tangy flavors, Reuben toast is sure to please everyone at the table. So next time you're looking for a new breakfast or brunch recipe, give Reuben toast with poached eggs a try. You won't be disappointed!
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