Reuben Brunch Omelet
"From Jo Anne Merrill."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 large eggs
- 1 teaspoon caraway seed
- 1 cup sauerkraut, drained
- 4 tablespoons margarine
- 8 swiss cheese slices, thin
- 3⁄4 lb corned beef brisket, sliced thin
- 4 tablespoons thousand island dressing
- 5 gherkins
directions
- Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
- Have corned beef sliced into thin slices, about 12 pieces if possible.
- Drain sauerkraut through strainer over bowl until very well drained.
- Discard liquid.
- Mince one gherkin and add to the thousand island dressing.
- Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
- Beat eggs until thoroughly blended.
- Place omelet pan over medium heat.
- When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
- Turn heat to medium-high.
- Pour in one quarter of eggs.
- Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
- While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
- Fold other side over and immediately remove to serving plate.
- Keep in barely warm oven while preparing remaining 3 omelets.
- Wipe pan with paper towels between each omelet.
- To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
8724165"
