Not Your Easiest Egg Sandwich

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A fried egg is good all by itself, but when it’s presented as an “egg in a basket”, seasoned with salt and pepper, layered with white cheddar slices, crisp bacon, sliced avocado, and surrounded with fresh sourdough bread, it’s fantastic!

  
Egg in a Basket Sandwich
Serves 2

Ingredients
4 slices of bacon
4 sourdough bread slices
3 tablespoons of butter
2 eggs
mayonnaise
2 slices of white cheddar cheese
1 avocado, sliced into 1/4-1/2″ slices
salt & pepper

Directions
Fry the bacon until crisp. Set aside on a paper towel. Using a small round cookie cutter, cut a hole out of the center of 2 of the slices. (Toss the centers out into your yard for your bird friends or, if you want, eat them later as a mini sandwich of some sort.) Spread all 4 bread slices with mayonnaise.

Over medium heat, melt the butter in a medium-sized frying pan. Place the bread slices with the cutouts into the pan and crack an egg into each opening. Sprinkle with salt & pepper. Add more butter to the pan if necessary. After the eggs have set up, lay a slice of white cheddar on each, followed by 2 slices of bacon, the avocado slices, and top with the other bread slice. Using a spatula, carefully flip the sandwiches and brown the other side.

Remove and serve! Delicious for breakfast with a side of sliced fresh fruit or for lunch or dinner with a cup of your favorite soup!

Food for ThoughtFOOD FOR THOUGHT

Granted, this wasn’t the easiest sandwich to prepare, but it was done with patience and love, knowing the one to whom I presented it would be blessed by it. As followers of Jesus Christ, it’s similar to how we can present the gospel to someone who doesn’t know it, believe it, or accept it. We can quickly throw out the “plan of salvation” scriptures to someone and hope he or she “gets it”, or we can patiently and lovingly nurture the relationship and take the time to deliver the Truth of Jesus, seasoned with salt, in a way that will bless and change his or her life for eternity. Feed the ones well that God places in your path. They are hungry and they need to be lovingly, patiently and fully fed … by you. “Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man.” (Colossians 4:6)

-Cheri Henderson

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“You’re such a Rube!”

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If you are a Reuben Sandwich lover, you’re going to absolutely flip over this Baked Reuben Casserole recipe!

It’s incredibly delicious and fairly easy to make!

Baked Reuben Casserole
Serves about 6

Ingredients:
3 slices of rye bread – cubed
3 slices of rye bread crumbled (use a blender or food processor)
1 pound thinly sliced corned beef
1 cup rinsed and well-drained sauerkraut (press or twist to remove the liquid)
3/4 cup dill pickle relish
1 teaspoon caraway seeds
4 cups shredded Swiss cheese
3 eggs
1 cup milk
1/4 cup stone ground mustard
1/4 cup Thousand Island dressing

(Before preparing the casserole, I prefer to cook the 1-pound piece of corned beef.  It’s simple.  You just place it in a large pot along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, and then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. Check the meat occasionally, adding more water if necessary. The beef is ready when it pulls apart easily. A one-pound corned beef will take about one hour to become perfectly tender.  If you want to take a short-cut, you can use deli-sliced corned beef instead.)

Preheat the oven to 350 degrees. Butter an 11×7-inch baking dish, an 8 x 8 inch square baking dish, or a 9” round pie plate. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: all of the sauerkraut, pickle relish, and caraway seeds, 2 cups of the Swiss cheese, and then the remaining beef, and the remaining cheese. With a whisk, mix together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Sprinkle the bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.

Food for ThoughtFOOD FOR THOUGHT:
As a point of interest, did you know the name “Reuben” is of Hebrew origin and means “Behold, a son”?  It’s a biblical name from the Old Testament, where Reuben was the eldest son of Jacob and Leah and the ancestor of one of the twelve tribes of Israel.  “Rube” is another name derived from the name Reuben.  According to Vocabulary.com, calling someone a rube is another way of saying, “You sound like an idiot and you don’t know what you’re talking about.” This word implies a lack of sophistication, manners, education, and culture. It is a form of insult.

How typical of the world to take a name like Reuben and pervert it. It kind of reminds me of some of the words the world has come up with to replace the word “Christian” . . . such as “bible thumper”, “homophobe”, “goody-two-shoes”, “narrow-minded wacko”, or “religious buffoon” to name a few.

But, “Blessed are you, when men shall revile you, and persecute you, and shall say all manner of evil against you falsely, for my sake.  Rejoice, and be exceedingly glad: for great is your reward in heaven” (Matthew 5:11-12)

So rejoice and be glad!  We know who we are . . . and we know whose we are  . . . no matter what the world tries to call us!

-Cheri Henderson