Reuben Breakfast Sandwich

• 1/4 cups Mayonnaise
• 2 Tablespoons Ketchup
• 1/4 teaspoons Horseradish Puree
• 2 whole Pumpernickel Rye English Muffins (See My Recipe Box)
• 4 slices Pastrami Deli Meat
• 1/2 cups Sauerkraut
• 1 Tablespoon Butter
• 2 whole Eggs

1. Mix together mayo, ketchup and horseradish in a small bowl.
2. Set aside.
3. This will be an easy alternative to traditional Russian Dressing.
4. Slice English muffins and toast.
5. In large skillet over medium heat, saute pastrami until heated through and browned slightly.
6. Add in sauerkraut and sautee in the same pan as the pastrami until hot.
7. Remove pastrami and kraut and set aside.
8. Add butter to the pan and allow to melt.
9. Gently crack and drop in eggs into the pan.
10. Allow to set and when halfway cooked, about 1 minute, gently flip them over and allow to cook until the whites have all just set.
11. Slather mayo/ketchup/horseradish mixture onto the English muffins, top with pastrami, kraut and fried egg.
12. Promptly devour.
13. Note: Recipe for Pumpernickel Rye English Muffins can be found in my Tasty Kitchen recipe box.

mayonnaise, ketchup, horseradish puree, muffins, deli, sauerkraut, butter, eggs

Taken from tastykitchen.com/recipes/main-courses/reuben-breakfast-sandwich/ (may not work)