Swiss Rarebit

Ingredients

 * 3 whole wheat English muffins, sliced in half crosswise
 * 1 cup sauerkraut, rinsed and drained
 * 1 tbsp soy margarine
 * ¾ 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
 * ¾ lb low-fat Swiss-style cheese, such as jarlsberg, diced
 * 1 tbsp cornstarch
 * 1 large egg, lightly beaten
 * 3 tbsp soy “bacon” bits
 * ½ tsp paprika

Directions

 * 1) Preheat oven to 400°F.
 * 2) Line baking pan with foil.
 * 3) Place muffin halves in baking pan.
 * 4) Toast for 2 to 3 minutes, or until crisp.
 * 5) Place equal portions of sauerkraut on top of muffin halves, and put pan in broiler.
 * 6) Cook until sauerkraut is heated through.
 * 7) Remove from oven, and set aside.
 * 8) Meanwhile, melt margarine in top half of double boiler over boiling water and medium heat.
 * 9) Stir together beer, Worcestershire sauce, mustard, salt and pepper, and add to margarine.
 * 10) Toss cheese cubes with cornstarch.
 * 11) As beer heats, add cubes a few at a time, and stir often until cheese melts.
 * 12) Remove ¼ cup hot mixture, and beat into egg to temper it.
 * 13) Cook for 3 to 4 minutes more, stirring constantly.
 * 14) Stir egg immediately into melted cheese, and whisk to combine.
 * 15) Spoon equal portions of hot cheese over muffin halves, sprinkle with “bacon” bits and paprika and serve.