I love the combination of an earthy, rich tapenade mayonnaise smeared on a slice of grilled olive bread, topped with some smoked salmon and a perfectly poached egg.
minced fresh flat-leaf parsley
Recipe and text excerpted from Grilled Cheese Kitchen by Heidi Gibson with Nate Pollak. Published by Chronicle Books, 2016. Copyright © 2016 Heidi Gibson and Nate Pollak. Photographs Copyright © 2016 by Antonis Achilleos. Nate and I love the San Francisco 49ers, and this sandwich refers to three memorable Niner moments.The first is the winning […]
Laurie McNamara’s recipe for Tomato, Spinach and Parmesan Baked Eggs goes down in Food Schmooze® history as the best baked egg dish we’ve ever tasted. Easy, delicious, and SO being served at every brunch we host from here on out.