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Last night I made an 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 Acme Bakeshop Brioche
on a bed of
Baby Spinach, Baby Arugula and Bean Sprouts
on a bed of
Baby Spinach, Baby Arugula and Bean Sprouts
Fresh Raspberries and Blueberries
Boise Foodie Guild 
Reblogged this on Our Retirement In Idaho and commented:
Oh yum!
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