Recipe: Reuben Brunch Omelet

REUBEN BRUNCH OMELET

3/4 pound corned beef brisket
1 cup sauerkraut
5 gherkins
4 tablespoons margarine, divided use
8 large eggs
1 teaspoon caraway seed
8 thin slices Swiss cheese
4 tablespoons Thousand Island salad dressing
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.

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.

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.

Serving Ideas: Serve with crisp rolls and juice for a complete breakfast.

Makes 4 servings
Adapted from source: Jo Anne Merrill