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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.

Florentine Benedict Recipe

Brought to you by Chestnut Charm B&B

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Yield: 4 servings

Ingredients:
4 medium potatoes, washed and pierced several times with fork

Bake unpeeled potatoes about 15 minutes in microwave. Set aside to cool slightly. Dice in medium cubes, then fry in vegetable oil until browned. Remove from pan, drain on paper towels. Keep warm.

While potatoes are cooking in microwave, make sauce.

1 tablespoon butter or margarine
1 1/2 to 2 tablespoons plain flour
1/2 cup shredded cheddar cheese (2 oz.)
1 1/4 cup skim milk
1/8 teaspoon white pepper
1/4 teaspoon dry mustard
1 tablespoon chives

Melt butter or margarine in saute pan over very low heat; stir in flour, mustard, pepper, chives, and mix until smooth; add milk gradually; stir constantly. Add cheddar cheese and continue to stir til mixture is thick. If mixture is too thick, add more milk. If mixture is not thick enough, carefully add more flour paste (flour mixed with milk) and stir well. Keep warm.

1 pound fresh young spinach leaves, washed, torn into small pieces
1/4 pound mushrooms, cleaned, trim bottom, sliced
8 slices bacon, cooked, drained on paper towels, broken into small pieces
4 thin red onion slices

8 eggs, poached

To assemble:
Divide browned potatoes into four equal portions and place on dinner plates. Place spinach on top of hot potatoes. Sprinkle on bacon, mushrooms, and red onion slices. Put two poached eggs per plate. Add sauce and serve immediately.

Serve toast as a side attraction to this very healthy dish.

Instructions:

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