I am always searching for new breakfast ideas for the inn. I found this recipe in ‘Breakfasts Brunches’ published by the Culinary Institute of America. There are over 175 recipes from the world’s premier culinary college. There are new and familiar breakfast beverages, breakfast breads, pastries and breakfast and brunch standards – pancakes, crepes, waffles, eggs and hot cereals with a new flair. The photo’s alone will make you salivate! I’ll be working to perfect some of them for our bed and breakfast in New Orleans.
The recipe calls for fresh spinach leaves. I did use fresh the first time I made this recipe but since then I have found that the frozen works just as well. I also made the pie crust from scratch the first go around but have given in to Pillsbury’s Pie Crusts that come in rolls. You’ll find them in the refrigerated section of the grocery not in the frozen section.