It’s Sunday and we’re in for our meals today, since yesterday we had breakfast at our local greasy spoon Sunset Grill (we shared the French Connection which consists of two poached eggs, 2 breakfast sausages, 2 slices bacon and two slices of thick cut French Toast – and JT orders an extra side of rye toast) and a fine dinner at Le Select (we shared an antipasto plate, I had the bison steak tartar and JT had a flat iron steak, all wonderful!. They have an $18 corkage fee, so bringing your own bottle saves a bit!).
I had remembered that I had frozen a small baggy of leftover braised beef and onions so I defrosted them, and warmed them up. JT made whole wheat English muffins and I poached a couple of eggs, made a Cheddar Bechamel Sauce and tossed together an Arugula and Tomato Salad (drizzled with Blueberry Baco Balsamic from Treadwells and a peppery Greek Olive Oil). It was delicious!
I took a very casual shot with my iPhone after JT finished one of his Bennys. The caramelized onions and the smooth cheddar sauce really pulled it together. You can do this with left over pulled pork too (the BBQ sauce and cheese would be an amazing combo!).