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Breakfast Reuben SandwichThis was a revelation for The Goddess.  Who would have thought this would be such a winning combination?  I’ve been reveling in leftover Oma’s Sauerkraut with Apple, Onion and Bacon and have I been enjoying it.  In that posting, I think I mentioned sautéed sauerkraut with fried eggs over the top for breakfast.  This is just a waltz one step further down that road!  Okay…so I have no pictures of me frying bacon (yawn!), reheating the sauerkraut (yawn, yawn!) or frying the eggs or toasting the bread, (yawn, yawn, yawn!).  You’re smart and capable and don’t need me to show you the obvious.  So, moving on…there’s nothing to see here (quite literally!)

There isn’t going to a recipe per se….You make each sandwich, in this order—

  • 1 slice toast (whole wheat or rye is preferable)
  • 1-2 slices Swiss or Gruyère cheese
  • 1/4-1/3 cup Oma’s Sauerkraut with Apple, Onion and Bacon, reheated (I nuked it for about 1 minute)
  • 1-2 eggs fried to your preference (I fry in bacon fat)
  • 3-4 slices fried bacon
  • 1 slice toast (whole wheat or rye is preferable)

That’s the sandwich, from top to bottom or bottom to top!  You know, depending on whether you’re a glass-half-full or glass-half-empty-type of person!  It’s that simple…Enjoy!

Now having said all that, you may wish to use a slice or two of good pastrami, instead of the bacon (or if you’re feel particularly hedonistic, both!), and maybe a schmear of good mustard or mayo.  But, I thought this was pretty special, just the way it was…but it’s that sauerkraut that made it!

Breakfast Reuben SandwichSomeone near and dear to The Goddess thinks this might be just the thing for Christmas morning…maybe with a mug of hot cider????