Wednesday, March 13, 2013

A Week of Recipes for St. Pat's, Wednesday -- Breakfast Reuben in a Cup

Here is it out of the cup.
Here it is in the cup.  You can eat it either way.

Preheat oven to 350 degrees Fahrenheit.
Spread 2 thin, trimmed slices of pumpernickel or rye with Dijon Mustard and place in buttered, oven-safe large cup or small bowl.  (For crispy toast, bake the mustard bread in oven for 5 min. before continuing.)  No oven-safe cup?  Use a Pyrex measuring cup.
Add 2 thin pieces of corned beef.

Top with 1/4 cup rinsed/drained/squeezed-dry sauerkraut, a piece of Swiss cheese, an egg, and a pat of butter.
Salt and pepper to taste.

Bake for approximately 30 minutes until egg is set to your liking.  (30 min was a runny  yolk for mine.)

While egg bakes, make a Horseradish-Yogurt Sauce, set the table, and make the coffee.

Sauce: Whisk together 2T plain yogurt or sour cream, 1/2 t Dijon mustard, 1/4 t horseradish sauce, 1 T milk, pinch  each salt/pepper.  (Optional:  a drop of hot sauce.)
Drizzle with sauce and eat in or out (like this!) of the cup. 

Sing a new song,

originally posted on my dinnerplace blog in march of 2012

1 comment:

  1. What a fun and creative twist on the reuben!! I love it.


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