Reuben Eggs Benedict

• 4 large eggs
• Coarsely ground pepper
• 1/8 teaspoon salt
• 2 pretzel hamburger buns, split
• 4 slices Swiss cheese (3/4 ounce each)
• 1/3 cup sauerkraut, rinsed, drained well and chopped
• 1/4 pound sliced deli corned beef
• Prepared Thousand Island salad dressing

1. Preheat oven to 350u0b0. 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.
2. While eggs are cooking, hollow out split pretzel buns. Toast buns on a
3. or oven rack, 3-4 minutes. Top with cheese; return to oven until cheese is melted.
4. 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.

eggs, ground pepper, salt, buns, swiss cheese, sauerkraut, deli, salad dressing

Taken from www.tasteofhome.com/recipes/reuben-eggs-benedict/ (may not work)