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.