Yield: 1 Establishment: School, Restaurant, Club Operation   Meal Type: Brunch, Breakfast   Occasion: Mother's Day, Grandparents Day   Preparation Method: Saute, Broil   Product Type: Smoked Turkey Breast   Dish Type: Crepes

Crepe

1 Large plain crepe

2 Ounces whipped eggs

1 Ounce SMOKED TURKEY, diced

1/2 Ounce button mushrooms, cleaned and sliced

1/2 Ounce fresh spinach leaves, stemmed and coarsely chopped

1/4 Ounce sweet onions, diced fine

1 Ounce Monterey Jack cheese, shredded

Butter a large omelet pan, add two ounces of eggs. Place a crepe brown side up, dip in egg, flip. Add turkey, mushrooms, onions and spinach to ensure a piece in every bite. Add Monterey Jack cheese. Place under the broiler/salamander to melt.

Service

2 Ounces hollandaise sauce

1/2 Ounce diced tomatoes

Sprinkle fresh dill, coarsely chopped

4-1/4 Ounces potatoes

1 Each English muffin, split

As needed fresh dill sprigs for garnish

Fold in half, top with hollandaise and tomatoes. Sprinkle with dill. Serve on an warm platter with potatoes and English muffin. Garnish with additional fresh dill sprigs.

Restaurant: Recipe provided by First Watch Restaurant