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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. |
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. |
Happy St. Patrick's Day!
Love, Alyce
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