egg & brie sandwich

my favorite kind of meals are those that are good for breakfast, lunch, or dinner; can be made with about five ingredients, and can be on the table in less than 30 minutes. for me, it was a delicious sunday brunch, when i just happened to have leftover bread, lettuce and tomatoes from a salad earlier in the week, and a small hunk of brie. delicious.

egg & brie sandwich
20 minutes, makes 2 sandwiches

this sandwich is infinitely adaptable. skip the prosciutto for a meatless option, add some leftover caramelized onions, garlic mayo or your other favorite condiments for an extra burst of flavor.

8 ounces cherry or grape tomatoes
4 eggs
ciabatta, cut lengthwise
large handful of spring mix greens or arugula
1/4 pound (about 8 slices) prosciutto
2 ounces creamy brie, sliced

  1. to roast the tomatoes, preheat your oven to 400F and line a baking sheet with aluminum foil. add the tomatoes, toss with a tablespoon or so of olive oil and season with salt and pepper. roast 10-15 minutes, or until the tomatoes start to split. let cool while assembling the rest of the sandwich. preheat your broiler.
  2. cook the eggs a slightly less than your liking. to assemble the sandwich, layer the roasted tomatoes, greens, prosciutto, and eggs on one side of the bread and the brie on the other. leave the sandwich open, filling sides up, and broil for 30 seconds to a minute, or until the cheese is melted. put the pieces of bread together and eat.

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