Whew, is it Thursday already?!?
If you’ve been following along on my Instagram, you already know this, but I just got back from visiting my sisters in Philadelphia for the past four days. We had so much fun walking (and eating) our way through the city, catching up on life stuff, and planning my sister’s bachelorette weekend that we’ll be celebrating this summer in Montreal! These ladies are honestly my favorite travel companions (them and my husband, of course 😉 ) so I always enjoy our time together, no matter where we are.
We lucked out with the most gorgeous weather in Philly this week (just like last year), so we spent much of our time outside basking in the sunshine. Ohh and we also FINALLY saw Beauty and the Beast, which I liked even more than I thought I would! Emma Watson is one of my favorites, thanks to Harry Potter, and I thought she totally pulled off the Belle role. Has anyone else seen it yet? I’m probably the last person on the planet to see it, but I’m so glad I finally did.
Anyways, I’m hoping to throw together another post about our Philly eats next week, so watch out for that in the near future!
But today, we’re talking BREAKFAST! I’ve told you guys before that I am totally the most boring breakfast eater ever during the week. I honestly eat the same thing every single day because, really, who has time to be creative at 5:30 am when they’re running out the door to work?!? Certainly not me.
But on weeks off like this one, I have so much more creativity (and time) in the kitchen in the mornings. And I love it SO much! I adore making pancakes, egg hashes, loaded toasts, and of course, biscuit sandwiches. With lots of piping hot coffee, naturally.
So once I made these Gluten Free Everything Biscuits, you KNOW biscuit sandwiches were in the cards for my spring break!
I loaded this biscuit sandwich with a runny fried egg and some creamy avocado slices, but the true star of this dish is the roasted red pepper spread. Ohhmyygoodnessss is this stuff delicious! I made a big batch of it for these sandwiches, but of course there were leftovers that I threw into veggie bowls, on toast, and even on pasta. The spread is super simple to make too— just roast up some sliced red pepper, peel off the skins, and blend with some olive oil, basil, garlic, and pine nuts. Such a winning combo right there!
The other star of this sandwich is that soft, buttery, perfectly seasoned everything BISCUIT. As I told you on Monday, these babies are out of this world! That “Everything But the Bagel Seasoning” from Trader Joe’s is just magical and it pairs perfectly with these flaky, soft, tender biscuits. I totally recommend you pick up a jar the next time you’re there!
So if you’re looking to fancy up your breakfasts a little, or are just craving some serious biscuit action, these breakfast sandwiches are totally for you. Have a wonderful rest of your week everyone!