Reuben Breakfast Sandwich on Pumpernickel English Muffins

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  Egg, Whole, Large(100g)
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  Unsalted Butter(15g)
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  Pastrami, Beef, Sliced
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  Sauerkraut, Canned, Drained(120g)
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  Mayonnaise, Regular(60g)
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  Ketchup(30g)
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  Horseradish, Prepared(1g)
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  Vegetable oil(30g)
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  4 Ounces, Fluid Water, Between 100-105 Degrees
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  Unsalted Butter(30g)
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  Flour, All-Purpose, White(227g)
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  Flour, Rye, Dark, Dry(227g)
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  Molasses, Unsulfured(30g)
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  Cocoa Powder, Unsweetened(5g)
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  Caraway Seeds, Whole(3g)
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  1 teaspoon Salt
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  Cornstarch(120g)

Instructions

1. 1Whisk together the mayonnaise, ketchup, and prepared horseradish in a small bowl; set aside.
2. 2Heat a large skillet over medium-high heat with a thin coat of vegetable oil. Add the pastrami and cook 3–4 minutes, stirring occasionally, until heated through and lightly browned at the edges. Transfer to a plate and set aside.
3. 3In the same skillet, add the sauerkraut and cook 2–3 minutes over medium heat, stirring occasionally, until heated through. Transfer to the plate with the pastrami.
4. 4Add unsalted butter to the skillet and reduce heat to medium. Crack the eggs directly into the pan and fry 3–4 minutes until the whites are set and opaque but the yolks remain slightly soft, or cook longer if you prefer firmer yolks.
5. 5While the eggs cook, slice the pumpernickel English muffins in half and toast them in a separate skillet over medium heat 1–2 minutes per side until lightly golden and crisp.
6. 6Spread the horseradish-mayo mixture evenly onto the toasted muffin halves. Layer the pastrami, sauerkraut, and one fried egg onto each muffin bottom, then top with the muffin top.
7. 7Assemble all 12 sandwiches immediately while the components are still warm, dividing the pastrami, sauerkraut, and eggs evenly across the muffins.
8. 8Wrap each finished sandwich tightly in parchment paper or foil while hot, then divide evenly into 6 airtight containers for storage, allowing up to 4 days in the refrigerator.