Alouette, gentille alouette . . .
https://www.google.com/search?q=aloutte+gentille&ie=utf-8&oe=utf-8&client=firefox-b-1-ab
Every time I get this box of Brie out, the above song starts up in my head. I had no idea what it is about, but now I do.
Remember that loaf of bread with the big top? Well, here’s a piece of it as part of our lunch the other day. The egg dish is just eggs (with a teaspoon of flour, some Montreal Steak Seasoning, and two tablespoons of sour cream) spread out in the pan and dotted with bits of pre-cooked breakfast sausage, mushrooms, pasilla peppers, and a generous glob of Extra Sharp Cheddar. There were a few hash browns left from the night before, so they were the perfect accompaniment.
The Brie, the bread and the salad (with pistachios) made this a very satisfying brunch dish.
NB: SOMEone snitched a bite of my toast!
Adventures of Dorrie Anne 
I love French cheese, too. Your food looks really nice and delicious, Judie. Virtual hugs, Mitza
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I get one of those Brie wheels about twice a year, but never seem to finish them before they go off. I’m determined to get it all gone this time. It is so delicious!
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In Bavaria they make something out of this brie which is called “obazda”. You mix the brie with Philadelphia, grated cheese, a little bit of warm butter, 1 onion cut into little pieces, 2 pieces of melting cheese, paprika powder and a little caraway. You mix it all and put it on fresh bread. It sounds delicious. 🙂
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I’m not fond of raw onion, but the other ingredients sound tasty.
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Yummy!!! 🙂
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