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Mother's Day Breakfast, courtesy of Chef Tom Brennan from T. Brennan's Saloon Cranberry Scones: Unsalted butter - 2 sticks Unbleached flour, all purposes - 4 cups Sugar - 1/2 cup Baking powder - 2 teaspoons Baking soda - 1/2 teaspoon salt - 1/4 teaspoon heavy cream - 2 cups cranberries, dried and chopped - 1/2 cup Biscuit Method Eggs Florentine: Pie crust - 1 package Eggs - 10 Frozen spinach - 4 oz. Feta cheese - 3 oz. Onion, chopped - 1/4 cup Garlic - 1 clove White wine - shot Sautee onions. Add garlic, then spinach. Cook down, then add white wine. Add feta cheese. Whip eggs separately, then add ingredients above. Place in a casserole dish and bake at 350 until a toothpick comes out clean. T Brennan's 673 Glide Street www.tbrennans.com 254-9848