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| Here is it out of the cup. |
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| Here it is in the cup. You can eat it either way. |
HERE’S HOW:
Preheat oven to 350 degrees Fahrenheit.
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| 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. |
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| Add 2 thin pieces of corned beef. |
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| 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. |
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| 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.
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| 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.) |
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| Drizzle with sauce and eat in or out (like this!) of the cup. |
Sing a new song,
Alyce
originally posted on my dinnerplace blog in march of 2012
What a fun and creative twist on the reuben!! I love it.
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