Egg, Spinach, Mushroom and Brie Telera
| Serves | 1 |
|---|---|
| Ingredients | Bread, Cheese, Eggs, Mushrooms |
| Day Part | Breakfast |
| Menu Part | Entree |
| Cuisine Type | American |
Chef/Manager Karen Kourkoulis
Passport Cafe, University of Richmond
Richmond, Va.
At the Passport Cafe in the Carole Weinstein International Center at the University of Richmond, chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich. For the egg portion, Kourkoulis starts by making omelets, which get halved and added to each sandwich. They can even be used for the next day’s sandwich building.
Ingredients
¼ cup fresh crimini mushrooms
½ tsp. kosher salt
½ tsp. ground black pepper
⅛ cup baby spinach
3 oz. liquid eggs table-ready
1 oz. Brie cheese
1 telera frozen bread sliced
Steps
- Saute mushrooms with salt and pepper until tender. Add spinach until wilted. Add eggs and cook into omelet. Cool omelet.
- To assemble sandwich, add omelet and Brie to telera roll. Heat in oven until hot in center.
- Serve as is or with Sriracha hot sauce.
Recipe by University of Richmond, Passport Cafe, Richmond, Va.