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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.

Oven Eggs Florentine Recipe

Brought to you by 1908-William Page Inn

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Yield: 12 servings

Ingredients:
18 eggs
2 cups small-curd cottage cheese
1/2 cup biscuit mix
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
2 ripe plum tomatoes
1 cup freshly chopped spinach
3 finely chopped green onions
1/4 cup butter, melted

Instructions:
Preheat the oven to 350. In the large bowl of an electric mixer, blend the eggs, cottage cheese, biscuit mix, and Monterey and Colby cheeses. Mix at medium speed for 5-6 minutes. Add the tomatoes, the spinach and the onions. Add the butter and mix by hand until blended.

Pour the egg mixture into a dish 9x13 inches that has been coated with nonstick cooking spray. Bake for 50-60 minutes or until set but still moist. Remove from heat and cool for 10 minutes. Cut into twelve 3-inch squares. Serve on a plate with garnish of your choice and some ham or Canadian bacon.

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