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Eggland’s Best Announces “America’s Best Family Recipe” Contest 2020
The perfect way to use up that leftover corned beef.
Make This Recipe
- 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
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.
Information per Serving