Breakfast Reuben in a Cup

By • March 16, 2012 • 0 Comments


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Author Notes: I've had this thing about food for individuals cooked in big, wide-mouthed, oven-safe coffee cups. I've done soups, stews, breads, muffins, puddings, cakes, etc. Who doesn't like to hold your very own warm cup by the handle and dig in with a spoon? I wanted something new for St. Patrick's Day--a breakfast with eggs. Somehow the cup met St. Pat's day and here it is--a tender/crisp/eggy/crunchy cup with some heat from the yogurt-horseradish sauce instead of an old school Thousand Island dressing. You can also turn it out of the cup and eat it on a plate.Alyce Morgan

Serves 1

  • 2 thin slices pumpernickel or rye bread, crusts trimmed
  • 1/2 teaspoon Dijon-style mustard
  • 2 thin slices corned beef
  • 1/4 cup rinsed/drained/squeezed in a towel sauerkraut
  • 2 small slices Swiss Cheese
  • 1 egg
  • 1/2 teaspoon butter
  • Pinch each salt and pepper
  • 1 tablespoon Yogurt-Horseradish Sauce (see below)
  1. Preheat oven to 350 degrees Fahrenheit. Spread bread with Dijon and place vertically on each of two sides (like a "V") of a well-greased large, oven-safe coffee cup or small bowl. Layer on top of the bread the corned beef, the sauerkraut, the cheese, and the egg. Dust with salt and pepper to taste and dot with butter. Bake about 30 minutes or until egg is set to your liking. (30 minutes was a runny yolk; 35 was a soft-set yolk in my oven.) Drizzle with sauce (below) and serve in or out of cup.
  2. Yogurt-Horseradish Sauce: Whisk together 2T plain Greek yogurt, 1/2 T Dijon-style mustard, 1/4 t prepared horseradish, and 2 T milk (to thin the sauce and make it pourable) Add a tiny pinch each of salt and pepper; a drop of hot sauce is optional.

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