Reuben Breakfast Sandwich

Mix together mayo, ketchup and horseradish in a small bowl. Set aside. This will be an easy alternative to traditional Russian Dressing.

Slice English muffins and toast.

In large skillet over medium heat, sauté pastrami until heated through and browned slightly. Add in sauerkraut and sautee in the same pan as the pastrami until hot. Remove pastrami and kraut and set aside. Add butter to the pan and allow to melt.

Gently crack and drop in eggs into the pan. Allow to set and when halfway cooked, about 1 minute, gently flip them over and allow to cook until the whites have all just set.

Slather mayo/ketchup/horseradish mixture onto the English muffins, top with pastrami, kraut and fried egg. Promptly devour.

Note: Recipe for Pumpernickel Rye English Muffins can be found in my Tasty Kitchen recipe box.