Alouette, gentille alouette . . .
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!