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5 from 1 vote

Reuben Breakfast Sandwich on Pumpernickel English Muffins

Delicious reuben breakfast sandwiches you can enjoy for breakfast, made with super-simple and delish homemade pumpernickel English muffins too!
Prep Time2 hours 5 minutes
Cook Time30 minutes
Total Time2 hours 35 minutes
Course: Breakfast
Cuisine: American
Keyword: egg
Servings: 12 english muffins

Ingredients

Reuben Breakfast Sandwich:

  • 2 Whole Eggs
  • 1 Tbsp Butter
  • 4 large slices Pastrami
  • ½ cup Sauerkraut
  • ¼ cup Mayo
  • 2 Tbsp Ketchup
  • ¼ tsp Horseradish puree
  • 2 Pumpernickel English Muffins (recipe below)

English Muffins:

  • 2 Tablespoons Vegetable Oil For Greasing Bowl
  • 4 ounces fluid Water, Between 100-105 Degrees
  • 7 ounces fluid Milk, Between 100-105 Degrees
  • ? ounces weight Instant Dry Yeast
  • 2 Tablespoons Butter Divided
  • 1/2 pound Flour All Purpose
  • ½ pound Rye Flour
  • 2 Tbsp Molasses
  • 1 Tsp Cocoa Powder
  • ½ tsp Caraway Seeds
  • 1 teaspoon Salt
  • ½ cups Cornmeal For Working Dough

Instructions

To Make The Reuben Sandwiches:

  • Mix together mayo, ketchup and horseradish. Slice english muffins and toast.
  • In large skillet, sauté pastrami until heated through and browned slightly. Heat sauerkraut until hot. Remove pastrami and kraut and set aside.
  • Add butter to the pan and fry two eggs until just set. Slater mayo/ketchup/horseradish mixture onto english muffins, top with pastrami, kraut and fried egg. Promptly devour.

To Make The English Muffins:

  • Grease a large mixing bowl with vegetable oil. Set aside. Line a large rimmed baking sheet with parchment paper or a silicone liner. Set aside.
  • In the bowl of a stand mixer, whisk together water, milk, yeast, 1 tablespoon of butter (melted and cooled to between 100-105ºF) and 5 ounces of flour. Cover with plastic wrap and let sit for 30 minutes to form a “sponge” or “starter” for muffins.
  • Once the sponge has doubled in size, attach dough hook to the stand mixer along with the bowl. Turn on low and add in remaining flours, cocoa powder and molasses to the sponge that was formed. Add in salt and caraway seeds. Allow to mix on medium and knead until satin and smooth, approximately 5 minutes. When kneading is complete, scrape dough from mixer bowl and transfer to greased bowl that had been set aside. Cover with plastic wrap and allow to rise 45 minutes to 1 hour.
  • Preheat your oven to 375ºF. Dust a clean and sanitized countertop or work surface with cornmeal. Turn out dough from greased bowl and stretch evenly until it is about 3/4? thick. Handle dough lightly so it does not become tough.
  • With a 4? round biscuit cutter, cut out as many rounds as possible. Place them on parchment or silicone lined baking sheet. Re-roll dough to obtain more muffin rounds. But do not re-roll more than once.
  • In a large skillet, heat remaining 1 tablespoon of butter to coat the pan on about medium heat. Lightly brown each side of each muffin, about 1 minute per side. Place each muffin back onto lined baking sheet until all have been browned.
  • Place in heated oven for 15-20 minute until cooked through. Immediately cool on a wire rack when completely cooked. Serve warm with jam of your choice and devour.
  • The muffins can be frozen to preserve or eaten within 4 days.