Oh yum!

Boise Foodie Guild

21sept2013_2_robins-bday-captains-shack_gumbo_getting-happy

Last night I made a Icelandic Flounder with Beurre Blanc, a great Mother Sauce for white fish and other delights, and Green Peas and a Brussels Slaw with Heirloom Rainbow Carrots. A super dinner. But I had some sauce left over so here is what I made this morning utilizing the Beurre Blanc.

Eggs Beurre Blanc on Toasted Brioche on a bed of Baby Spinach and Arugula and Bean Sprouts Fresh Raspberries and Blueberries

Eggs Beurre Blanc on Toasted Acme Bakeshop Brioche
on a bed of
Baby Spinach, Baby Arugula and Bean Sprouts

Fresh Raspberries and Blueberries

View original post