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    Friday, May 7, 2004 @01:00am EDT


    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
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