Contains: Wheat (gluten), dairy. Is: Vegetarian, quick and easy.
You can consider this a vegetarian Good Friday dish, as you will.
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.
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!
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
- 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.
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.
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