Recipe - Reuben Brunch Omelet

8 lg Eggs
1 teaspoon Caraway seed
1 cup Sauerkraut drained
4 tablespoon Margarine
8 Swiss cheese slices thin
Three fourths pound Corned beef brisket
Sliced thin
4 tablespoon Thousand island salad
Dressing
5 Gherkins

* 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 cut or sliced up 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.
1. Break eggs into bowl, add One half cup water and caraway seeds (unless
sauerkraut already has caraway in it). Beat eggs until thoroughly blended.
2. 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
mediumhigh. 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 One fourth of the corned beef and then top with One fourth 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 One fourth of the dressing and serve one gherkin along
side omelet.

Recipe By : Jo Anne Merrill

From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip