Corned Beef Breakfast Sandwich
The perfect way to use up that leftover corned beef.
Make This Recipe
Ingredients
4 pieces rye bread
Salted butter for the toast
Salt and pepper, to taste
4 slices of corned beef
2 slices of swiss cheese
¼ cup sauerkraut
1 scallion, sliced
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.
Nutrition
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Learn More| 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 |