Inspired by the cheese-based Welsh Rarebit, this suppertime offering calls for an accompanying mesclun salad tossed with crunchy croutons and a bowl of fresh whole apples and pears for dessert.
- 3 whole wheat English muffins, sliced in half crosswise
- 1 cup sauerkraut, rinsed and drained
- 1 Tbs. soy margarine
- 3/4 cup beer or ale
- 1 tsp. vegetarian Worcestershire sauce
- 1 tsp. Dijon-style mustard, or more to taste
- Salt and freshly ground black pepper to taste
- 3/4 lb. low-fat Swiss-style cheese, such as Jarlsberg, diced
- 1 Tbs. cornstarch
- 1 large egg, lightly beaten
- 3 Tbs. soy “bacon” bits
- 1/2 tsp. paprika
- Preheat oven to 400F. Line baking pan with foil.
- Place muffin halves in baking pan. Toast for 2 to 3 minutes, or until crisp. Place equal portions of sauerkraut on top of muffin halves, and put pan in broiler. Cook until sauerkraut is heated through. Remove from oven, and set aside.
- Meanwhile, melt margarine in top half of double boiler over boiling water and medium heat. Stir together beer, Worcestershire sauce, mustard, salt and pepper, and add to margarine. Toss cheese cubes with cornstarch. As beer heats, add cubes a few at a time, and stir often until cheese melts.
- Remove 1/4 cup hot mixture, and beat into egg to temper it. Cook for 3 to 4 minutes more, stirring constantly. Stir egg immediately into melted cheese, and whisk to combine.
- Spoon equal portions of hot cheese over muffin halves, sprinkle with “bacon” bits and paprika and serve.
- Serving Size: SERVES 6
- Calories: 280
- Carbohydrate Content: 18 g
- Cholesterol Content: 55 mg
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 24 g
- Saturated Fat Content: 5 g
- Sodium Content: 710 mg
- Sugar Content: 1 g