Breakfast, Cooking InKerry Alaric Cheeseboroarugula, baby, bacon, balsamic, Bourgogne, bread, Breakfast, brie, caviar, cheese, Cooking In, eggs, leftovers, rye, salmon, Scottish, smoked, toast, vinegarComment

Top o' the Fridge to Ya...!

Breakfast, Cooking InKerry Alaric Cheeseboroarugula, baby, bacon, balsamic, Bourgogne, bread, Breakfast, brie, caviar, cheese, Cooking In, eggs, leftovers, rye, salmon, Scottish, smoked, toast, vinegarComment
Omelet with Smoked Salmon, Bacon, and Brie | Baby Arugula with Raspberries Vinaigrette
THE TOP SHELF OF MY refrigerator is where I keep all of the leftover ingredients from recipes past. They're easier to access and to monitor their freshness. So this morning, along with the desire again to use one of my new plates fro Crate & Barrel, I threw some leftover Scottish smoked salmon and smoked bacon from last Friday's Eggs Alaric and some Brie be Bourgogne from The Big Cheese into a 3 (organic) egg omelet. I tossed some fresh raspberries in balsamic vinegar and spooned them onto of last Friday's baby arugula tossed with olive oil and fresh cracked pepper.

This was today's breakfast.

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Quick prep work, quick cooking time, and damn tasty enough to go down quickly (silky smoked salmon, crunchy salty bacon, mellow and aromatic brie...), it made for a likewise very quick post, from which I get to now go work on 5 different clients' websites, then attend my bar/restaurant's annual holiday party.

By tomorrow morning, I think my even more quickly prepared (read, microwaved) breakfast will be yesterday's leftover pizza...!

Bun Apple Tea!

.kac.

Omelet with Smoked Salmon, Bacon, and Brie | Baby Arugula with Raspberries Vinaigrette