Description
Ingredients
Scale
- 2 tsp extra virgin olive oil
- 1 leek (sliced into half moons)
- 1 apple (spiralized into thin noodles)
- 1 tsp lemon juice
- 2 slices gluten-free bread (lightly toasted)
- 4–5 thick slices of Brie cheese
- 4–5 tbsp Bonne Maman Apricot Preserves
- 2 tbsp finely chopped walnuts
Instructions
- Trim the leek, removing the tough end and the green stalk. Slice in half lengthwise, then into half moons. Wash thoroughly to remove any dirt.
- Wash and slice off the ends from one large apple. Using a spiralizer kitchen tool, spiralize the apple into thin noodles. Alternatively, you can thinly slice if a spiralizer isn’t available. Place apple noodles in a bowl with a teaspoon of lemon juice, to prevent browning.
- Heat olive oil in a medium skillet over medium-high heat. Add the leek slices and stir to coat. Cook for 2-3 minutes, until softened.
- Add the apple noodles to the skillet, tossing together with the leek slices to combine (tongs are useful for this). Cook 1-2 minutes until softened. Remove from heat.
- Slice 4-5 thick slabs of Brie cheese. Finely chop walnuts. Set aside.
- Lightly toast your choice of gluten-free bread.
- Assemble the breakfast toast. First, layer the Brie over each slice of toast. Top with a generous amount of Bonne Maman Apricot Preserves. Next, layer a pile of cooked apple and leek over top. Garnish with crushed walnuts.
- Serve immediately (to Mom – in bed!)
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Breakfast