Say hello to my new savory breakfast obsession, the open faced reuben…WITH A FRIED EGG ON TOP…
It all began a few months ago when Matt decided that we needed another paddle board in our lives. Which we most certainly did…right? Right. So, he went down to the surf shop in New Buffalo where they had a demo board for sale for a ridiculously good price, and came back with not only the board, but a breakfast reuben as well. And I died…
I’ve mentioned at least a time or two before that sandwiches are one of my weaknesses. They’re like tacos for me in the way that if I could have a permanent, around-the-clock sandwich/taco truck in my backyard, I’d be more than okay with that. But as I mentioned yesterday about disliking choices, one of those things I hate making choices about is which sandwich to order when out to eat. Because if we’re at a good place, you know those smaller ones with off the grid ingredients on the menu? If I am hungry, I want them ALL. And then I can’t make a choice, so I freeze and wait for everyone else to order so that I know who’s got what for me to take a bite of, and then I order something different so that I can basically try anywhere between 2-5 different sandwiches instead of just my own. I kind of have it down to a science, though I’m not sure I should be proud of that…
So when one of my favorites, like the reuben, just shows up at my doorstep, and in breakfast form nonetheless, without me even having to choose to bring it there, it’s a good day.
Honestly, I’m not sure I would’ve thought of throwing an egg on a reuben until that day. A good one is so good as it is…
Buuuuuuuuttttt…the eggs take it to another level…
And this new find of mine from The Brinery in Ann Arbor…the Sea Stag Sauerkraut. It’s another thing we picked up on our getaway at this place called The Local which carries ALL local ingredients, which I LOVE and want everyone I know to go check out. They have everything from spices, to honey, to meats, to ciders, to dairy…to this kraut. It’s so flavorful, yet so understated for a sauerkraut, and I find it to be the perfect match for any kind of reuben because it actually allows for the other flavors of the sandwich come through, rather than just the pickled vinegar flavor (although I also love that so much that I could eat it just plain with a fork). For now the Sea Stag is just a local, in season product for us folks in Michigan it sounds like. But it also sounds like that may not always be the case. In my opinion, they are on their way to becoming crazy successful. So if you can find it, it’s definitely worth the try. And if not, regular sauerkraut is more than fine for this recipe too!
So what’s on your radar for the weekend? I’ve got some recipes in store and a super fun fundraiser on Sunday. This will be my first year participating in it, but it’s with some of my most favorite people, and it’s bowling…so, you get how much fun it’s going to be, yes? I’ve been loving all of the feedback about the lifestyle post from yesterday and am really excited to continue connecting with all of you! I can’t tell you how much the emails and comments you send me mean. ENJOY!
Open Faced Breakfast Reubens with Sea Stag Kraut
For the reubens:
- 4 large slices rye bread
- 1 1/3 cups saurkraut
- 1/2 pound shaved corned beef
- 4 slices swiss cheese (I use Lorraine)
- 4 eggs
For the dressing:
- 1/3 cup plain Greek yogurt
- 1/4 cup ketchup
- 1 teaspoon horseradish
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon Worchestershire sauce
- 1 garlic clove, minced
- 1-2 teaspoons Sriracha
- Start by making the dressing. Place all dressing ingredients in a small bowl and whisk well to combine. Set aside.
- Preheat oven to broil setting. Heat a large saute pan or cast iron to medium heat and saute the corned beef for 2-3 minutes until heated through, tossing occasionally. Place on a plate and cover with foil.
- Spray the pan with cooking spray and cook the eggs to over easy or over medium, your preference (I do over easy so that they don't over cook under the broiler). Remove from pan and onto a plate.
- Place the 4 slices of bread around the pan and begin to layer the ingredients evenly starting with one slice of cheese, then corned beef, the kraut, and an egg.
- Place pan into the oven under the broiler for 2-3 minutes, watching closely, until everything is heated through and the bread is slightly toasty.
- Remove from oven and drizzle each reuben with a little bit of the dressing. ENJOY!