And did I mention it's a vegetarian brunch item? But not in a pretentious way--it's more inadvertently vegetarian. Let's take a moment to also discuss English muffins. They are the bomb. The shizznickle, if you will. I love them. I don't often often buy them, but when I do, they don't last long.
Without further ado, let's get to the quick fixing!
English muffins. The bread of life. One taste of your nooks and crannies and I was sold..... Split 'em and stick 'em on a baking sheet.
Roasted red peppers are a welcomed addition to any household. They add a lot to salads, sandwiches, and english muffins alike!
So cut your pretty roasted peppers in half and put half on each english muffin.
FRESH ARUGULA! Is there any bitter green better? I think not. This was a gift from my friends Joe and Blair, who grew them. Hence, the big ol' leaves... only get that from home grown. If you don't have home grown, don't fret, just use extra!
Put your arugula on top of your red peppers.
Mmmmmm. Brie cheese. I love this stuff. Hence, I bought an entire wheel of it. Don't hate--I love me some cheese!
Slice it and put it on top--two generous slices for each should do the trick!
Throw these babies into the LO Broil for 10 minutes and VIOLA!
Veggie Brunch English Muffins
Time: 15 minutes, start to finish | Serves 2 | Difficulty: Easy
You Will Need:
2 English muffins
2 roasted red peppers, halved
8 leaves arugula
8 generous slices of brie cheese
Cut your english muffins in half. Place them on a baking sheet.
Stack them with the red pepper, then arugula, then brie cheese.
Pop them in the oven on a LO Broil for 10 minutes or until cheese is all melty and yummy!