Open Face Vegetarian English Muffin Cheese Melt, with Egg, Sauerkraut, and Sharp Cheddar

Contains:  Wheat (gluten), dairy. Is: Vegetarian, quick and easy.

You can consider this a vegetarian Good Friday dish, as you will.

recipe, English muffin, egg, sauerkraut, cheddar, melt

More with the English muffin theme.   Do find a good quality English muffin, you’ll be glad for the taste.  This open-faced melt can be served as a breakfast or brunch, but is still fine for lunch, too.

recipe, English muffin, egg, sauerkraut, cheddar, melt

Layering on the muffin toppings. The egg with onion is first.

While I didn’t do it this time, this dish will also be great with a dash or two of your favorite hot sauce – add to the very top!  Actually, next time, I may sub out the sauerkraut for a medium-spicy kimchi!

recipe, English muffin, egg, sauerkraut, cheddar, melt

Prep Time:  5 minutes.
Cook Time: 20 minutes.
Rest Time:  Not needed.
Serves:  1 or 2.
Leftovers:  Either serve cold or re-heat in oven. 

Open Face Vegetarian English Muffin Cheese Melt, with Egg, Sauerkraut, and Sharp Cheddar

INGREDIENTS:

  • 1 English muffin, split in half.
  • 2 teaspoons cooking oil (I used avocado)
  • 1 teaspoon dried oregano
  • 1-2 ounces sliced white or yellow onion.
  • 1 egg.
  • About 2-3 ounces shredded sauerkraut (canned or home made)
  • About 2 ounces sharp cheddar, sliced.
  • Freshly ground pepper to taste.

METHOD:

Get everything ready.

In a skillet, add a little cooking oil, and then pan fry the two halves of  the English muffin, about two minutes per side.  Remove, set aside.  Add the oregano divided between the two halves.

Add the onions to the skillet, sauté for about three minutes, then pour in beaten egg.  Lightly scramble in with the onion.  When just about cooked to your preference, plate atop the muffin halves.

Add the sauerkraut to the skillet, and stir briefly until just warm.  Top the muffins with sauerkraut.

Layer the cheddar over the muffins, then sprinkle on the pepper.  (At this point you can also add a dab or so of your favorite hot sauce.)

Place in a 350 F / 175 C oven, and bake for ten minutes, allowing the cheese to melt thoroughly.

Remove and serve, preferably while hot.

recipe, English muffin, egg, sauerkraut, cheddar, melt

This recipe is shared with:

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Vegetarian and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s