Ingredients
1/3 c. mayonnaise
2 tbsp. ketchup
2 tbsp. pickle relish
1 tsp. fresh lemon juice
1 tsp. yellow mustard
1/2 tsp. Worcestershire sauce
4 Brussels sprouts, halved, cored and finely shredded
1 extra-virgin olive oil
2 fresh lemon juice
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
4 large eggs
4 tsp. slices deli-sliced corned beef
8 slices Sargento® Sliced Swiss Natural Cheese
4 English muffins, split and lightly toasted
Preparation
Step 1Make the dressing: In a small bowl, combine all the dressing ingredients, set aside.Step 2Make the slaw: In a medium bowl, combine the Brussels sprouts with oil and lemon juice. Season with salt and pepper and toss to coat. Set aside.Step 3Make the sandwich: In a large nonstick skillet, heat 1 tablespoon of oil over medium. Crack eggs into the pan. Season with salt and pepper. Cook for 2 minutes, or until white is almost completely set. Flip and cook 1 to 2 minutes more until the yolk is just barely runny. Remove eggs to a plate and keep warm.Step 4Add remaining tablespoon of oil to the skillet and return to medium heat. Fold each piece of corned beef in thirds and arrange in skillet. Top each piece of corned beef with 2 slices of Swiss cheese. Cover skillet and cook until cheese is melted and corned beef is warmed, 1 to 2 minutes. Step 5Spoon dressing over the bottom of each English muffin and top each with an egg and a piece of cheese-topped corned beef. Pile slaw on top, sandwich, and serve.
Have you made this yet? Let us know how it went in the comments below!
