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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.
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Ingredients: 3 medium red potatoes 6 large eggs 1/8 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk 1 tablespoon prepared horseradish 1 tablespoon fresh dill -- chopped 1 large onion -- chopped 2 teaspoons extra virgin olive oil 3/4 cup smoked trout -- flaked Instructions: 1. Place red potatoes in small pot with cold water to cover. Bring a boil and then simmer until just tender; cool. Slice the cooled potatoes in half lengthwise and then into 1/4" thick slices.. 2. Whisk together the eggs, milk, salt & pepper, horseradish, and dill. 3. Saute the onions in the olive oil until tender. Add the potatoes and season with salt and pepper. Pour eggs over the potato-onion mixture, top with the trout. Place in a 350 degree oven for 20 minutes or until eggs are set. If desired you can broil for a minute or two to slightly brown the top. 4. Cut in wedges and serve hot or room temperature. Serves 4 to 6. Notes: If fresh dill is unavailable substitute 1 teaspoon of dried dill. |
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