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
thin slices pumpernickel or rye bread, crusts trimmed
thin slices corned beef
rinsed/drained/squeezed in a towel sauerkraut
small slices Swiss Cheese
each salt and pepper
Yogurt-Horseradish Sauce (see below)
In This Recipe
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.
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.