breakfast today: baked pear starter and eggs benedict with delicious sides

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Today Caroline served baked small, fresh Bosch pears stuffed with toasted coconut and toasted almond slices, on a bed of raspberry and Chambord sauce with mint garnish.

Entrée course of eggs Benedict, steamed asparagus, baked pearl tomatoes with fresh herbs and parmesan cheese, and oven roasted potatoes.


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