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