Corned Beef Breakfast Sandwich

0 ( 0 )
Corned Beef Breakfast Sandwich
Prep Time
5 mn
Cook Time
15 min
Yield
2 sandwiches
Recipe by: Honest Cooking

The perfect way to use up that leftover corned beef.

Ingredients

  • 4 pieces rye bread
  • Salted butter for the toast
  • 2 Eggland’s Best Eggs (large)
  • Salt and pepper, to taste
  • 4 slices of corned beef
  • 2 slices of swiss cheese
  • ¼ cup sauerkraut
  • 1 scallion, sliced

Nutrition

Serving Size
1
Calories
768
Fat
47 g
  Saturated Fat
22 g
Cholesterol
356 mg
Sodium
2000 mg
Carbohydrates
34 g
Dietary Fiber
4 g
Protein
49 g
Preparation

Lightly toast the rye and butter both sides of bread.

While it is toasting, cook the eggs over-easy with salt and pepper. (Eggs may also be scrambled or poached if desired)

Assemble the sandwiches, starting with the corned beef on top of the bottom bread, followed by the egg and swiss cheese.

Broil the open-faced sandwich for a few minutes, until the cheese melts.

Top with sauerkraut, sliced scallions and top half of bread.

Filed Under: Breakfast and Brunch, Main Course, St. Patrick's Day

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.
 
GO