Slice and halve a baguette, spread maple, honey or agave syrup lightly over the top. Place chunks of brie on top of each slice and toast in oven for a couple minutes until the brie has slightly softened. Top with pieces of fried bacon and serve.
Also shown, farm fresh eggs from the Steven’s farm, scrambled with havarti dill and salsa, seasoned with salt. Topped with flat leaf parsley.
Very impressive. This looks like something fun to make for Thanksgiving or Christmas breakfast, especially since we’ll be staying with family!