Breakfast, Cooking In, Quick PostKerry Alaric Cheeseboroarugula, balsamic, beef, Breakfast, brie, cheese, Cooking In, mayo, mayonnaise, oil, olive, peppers, red, roast, roll, salad, sandwich, sandwiches, scallions, toasted, vinegarComment

First Friday Spring Morning

Breakfast, Cooking In, Quick PostKerry Alaric Cheeseboroarugula, balsamic, beef, Breakfast, brie, cheese, Cooking In, mayo, mayonnaise, oil, olive, peppers, red, roast, roll, salad, sandwich, sandwiches, scallions, toasted, vinegarComment
Roast Beef, Brie & Egg Sandwich with Roasted Red Peppers and Scallions | Arugula Salad with Shaved Parmesan
SO I HAD THIS BRIE, some of which I had used for Trixie's birthday dinner croissants. Last night, I bought some thinly sliced, lean roast beef and, this morning, sautéed them with some chopped scallions and roasted red peppers.

I toasted a sliced-open club roll, topped them with thick slivers of brie, then some scrambled eggs, and lastly the sautéed roast beef and top half of the roll. I sliced the sandwich into thirds and accompanied it with some baby arugula tossed in olive oil and balsamic vinegar and topped with shaved parmesan cheese.

Most often you'll find a sharp and/or spicy cheese accompanying roast beef; I find that it sometimes overwhelms the taste of everything else, most criminally, the beef. The brie was nice, smooth, and all "melty", with its milder flavor, which let the red peppers and scallions showcase its natural robustness, and allowing the roast beef to be the star of the sandwich with both its flavors and texture. The only seasoning throughout was salt and fresh-cracked pepper.

I was very excited to enjoy this this morning, making it all the better to enjoy what will be the first 70+° of the year here in the city. Here's hoping you have a good one as well!

Bun Apple Tea!

.kac.

Roast Beef, Brie & Egg Sandwich with Roasted Red Peppers and Scallions | Arugula Salad with Shaved Parmesan