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Montréal Reuben Breakfast Bagel

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
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Yields 2 bagel sandwiches
Author Emi


  • oil
  • 1 small onion half rounds
  • salt & pepper to taste
  • 150 grams Montréal smoked meat
  • 2 bagels cut in half
  • 4 cheese slices Swiss or Cheddar
  • 2 eggs fried sunny side up
  • sauce Russian dressing, Thousand Island dressing, or mustard-mayo dressing
  • sauerkraut as much as you like
  • 1 tomato thick rounds
  • ½ avocado pitted and sliced
  • 2 dill pickles halved


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy with dill pickles!