1 Large plain crepe
2 oz whipped eggs
1 oz SMOKED TURKEY, diced
1/2 oz button mushrooms, cleaned and sliced
1/2 oz fresh spinach leaves, stemmed and coarsely chopped
1/4 oz sweet onions, diced fine
1 oz Monterey Jack cheese, shredded
2 oz hollandaise sauce
1/2 oz diced tomatoes
Fresh dill, coarsely chopped Sprinkle
4-1/4 oz potatoes
1 Each English muffin, split
Fresh dill sprigs for garnish As needed
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.
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.