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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Castroville Eggs Recipe

Brought to you by Martine Inn

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Yield: 8 servings

Ingredients:
Sauce:
4 cups cream or half & half
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped green onions
1/4 cup diced pimentos
2 teaspoons cornstarch dissolved in 2 teaspoons water

1 1/2 cups shredded cheese of your choice (a white cheese is recommended)
2 1/2 cups chopped artichoke hearts (packed in water, not marinated)
Hot water for poaching eggs (adding a splash of vinegar to the water will keep the eggs from spreading)
8 eggs
4 English muffins - split and toasted

Instructions:
Mix sauce ingredients in top pan of double boiler. Heat through and add cheese. Heat until cheese melts. Add artichoke hearts. Keep warm in double boiler.

Poach eggs. Place one on each half of English muffin. Ladle sauce over eggs. Garnish with edible flower, parsley or paprika.

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