A breakfast twist on the traditional Reuben sandwich with loads of Montréal smoked meat, sauerkraut, sauce, and egg fried to perfection. This is most definitely the messiest breakfast bagel you will eat, but no one said that was a bad thing!
Course
Breakfast
Prep5minutes
Cook20minutes
Total25minutes
Yields2bagel sandwiches
AuthorEmi
Ingredients
oil
1small onionhalf rounds
salt & pepperto taste
150gramsMontréal smoked meat
2bagelscut in half
4cheese slicesSwiss or Cheddar
2eggsfried sunny side up
sauceRussian dressing, Thousand Island dressing, or mustard-mayo dressing
sauerkrautas much as you like
1tomatothick rounds
½avocadopitted and sliced
2dill pickleshalved
Instructions
Coat a small frying pan with oil and heat to medium-low. Add onions and sauté for about 8 to 10 mins until soft and brown. Salt and pepper to taste and reserve for later use.
Using the same pan, add the Montréal smoked meat and sauté for 5 mins until slightly browned. (Note: You can add a sprinkling of water to keep the meat moist). Reserve for later use.
Set oven to broil. Place 4 bagel rounds on a cookie sheet and place 1 cheddar cheese slice on each round. Toast the bagels in the oven, when the cheese melts and the bagel is a bit crisp remove from the oven.
Coat the frying pan with oil and heat to medium. Add two eggs to the pan, cover, and fry until the whites set and the yolk is still runny. Salt and pepper to taste.
To prepare the Montréal Reuben, slather on your sauce of choice on the bagel tops. On the bagel bottoms, add Montréal smoked meat, sautéed onions, sauerkraut, tomato slices, avocado slices, and fried egg. Top with remaining bagel half and lightly press together.