Reuben Eggs Benedict on Pretzel Buns

Jessica Rehs


Two of my favorite meals are eggs benedict (of all types) and reuben sandwiches. I had leftover rolls and reuben ingredients so this was an awesome twist and great use of the leftovers!! SO SO SO GOOD !!!!!!!!!!!!!!!!! (I suggest topping with sriracha too, if you like a little spice)


☆☆☆☆☆ 0 votes

2 (easy to multiply)
5 Min
10 Min
Stove Top


  • 4
    large eggs
  • 2
    pretzel buns/rolls
  • ·
    fresh cracked black pepper
  • ·
    salt (pinch each egg)
  • 3/4 c
    sauerkraut (cleveland kraut gnar gnar)
  • 1/2 lb
    thin sliced corned beef
  • 4 slice
    thick sliced swiss cheese
  • ·
    thousand island dressing (to preference)

How to Make Reuben Eggs Benedict on Pretzel Buns


  1. Preheat oven to 350*; heat skillet to medium spray with cooking spray
  2. Crack one egg into the pan, sprinkle with cracked pepper. after about 2-3 minutes, flip and repeat. Do one egg at a time, until all 4 are over easy-medium (depending on your preference) sprinkle with salt; set aside.
  3. While eggs are cooking, put split pretzel buns/rolls on baking sheet (I hollow them out to allow for filling, but that is another preference thing not a necessary) Toast about 5-6 minutes.
  4. ASSEMBLE!! Pretzel half, add 1/4 of sauerkraut to each half, then 1/4 of corned beef to half.
  5. Top each with a slice of swiss cheese, then add the egg, and drizzle with preferred amount of thousand island.
  6. ENJOY!!! These are SO easy but SUCH delicious twist on two different classics. Eggs benedict, and the reuben!

Printable Recipe Card

About Reuben Eggs Benedict on Pretzel Buns

Course/Dish: Meat Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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