Bacon Brie Omelette Wedges With Summer Salad Recipes

Steps:

• Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.
• Lay the iceberg wedges on a platter or one on each individual plate.
• Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.

Steps:

• Crack the eggs into a bowl, add the milk, and beat them well.
• Melt the butter in a 6-inch nonstick pan over medium heat.
• Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly.
• Crumble the bacon into the eggs, add the mushrooms and 2 slices of Alouette Smoked Brie.
• Let cook for 1 minute.
• Using a spatula carefully fold omelet in half.
• Top omelet with 2 slices of Alouette Baby Brie Smoked Wedge.
• Gently slide omelet onto plate and serve immediately.
• Repeat for remaining omelets.

Steps:

• Put the iceberg wedges onto 2 chilled plates, 1 wedge per person. Sprinkle with the tomatoes, blue cheese and bacon. Divide the egg quarters between the plates. Drizzle with the Blue Cheese Dressing. Serve immediately.
• In a small bowl, mash the cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. Stir in the sour cream, mayonnaise, vinegar, sugar and garlic powder until well blended. Season to taste with salt and pepper. Makes about 1 2/3 cups.