Their "taste" this particular morning was Scrambled Eggs & Spinach on Croissant with a Garlic Butter Cream Sauce & Asiago Cheese with a little tomato on top for a splash of color. The Garlic Butter Cream Sauce was a new recipe for me. It was a success! It set off the eggs to perfection!
Recipe: half a cup of heavy cream, 1 tsp of garlic & a pat of butter. Put all in a sauce pan on low and simmer until the rest of the food is ready. (~ 20 minutes) Stir occasionally to keep cream from burning. Strain the garlic and serve over the eggs. Top with Asiago Cheese.