Egg, Spinach, Mushroom and Brie Telera
At the Passport Café in the Carole Weinstein International Center at the University of Richmond, in Virginia, 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.
Click here for the recipe.