This morning for breakfast I was in the mood for something special (since it IS almost Christmas) and yet different. I was thinking Eggs Benedict would be nice, but I wasn’t prepared for that (no bacon thawed, and I would have to find a recipe for dairy-free hollandaise sauce…I didn’t really want to go that special). So I decided to do a different take on it and improvise with what I did have on hand. I thoroughly enjoyed the results, enough that I’m going to have to make this again sometime.
I started with a packet of Béarnaise sauce (yes, I cheated). I think this is my favourite sauce of all time, and Knorr happens to make one that doesn’t contain dairy and is super easy to make. I substitute the butter and milk you are supposed to add with vegan margarine and almond milk, and follow the packet directions for the microwave.
I came across this jalapeño sauerkraut produced by a local company, Lewis Mountain, and couldn’t resist trying it. It is delicious – just enough flavour to taste the jalapeño but not too much bite to over-power the sauerkraut.
How to experience this flavour combination for yourself:
- 4 eggs
- 4 English muffins
- packet of Béarnaise sauce mix
- 1 cup milk (or substitute if you’re making dairy-free)
- 1/2 cup butter (or substitute)
- package of pastrami or corned beef
- 1 cup sauerkraut
Prepare sauce according to directions with the milk and butter. While the sauce thickens, fry the eggs over easy (or poach, since this is already a very rich and fat-laden meal). Toast the English muffins. Place an egg on one half of muffin, top with a few slices of meat, 1/4 cup of sauerkraut (more or less depending on how much you enjoy it) cover with sauce. Top with other half of the English muffin and pour a little more sauce over. Repeat for remaining sandwiches and serve.
I used pastrami instead of the traditional corned beef used for a Reuben. Quick and easy to make, but decadent and special – this breakfast was exactly what I was looking for on a Sunday morning when I was trying to get out the door!