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This month we are featuring SANTA ROSA
EGGS, one of our favorite breakfast entrees. It is easy to assemble and always comes out
light and fluffy. We serve this breakfast entree with a slice of home baked sourdough
potato bread toast and a choice of three salsas: a warm ranchero sauce (mild); a chunky
tomato and onion salsa (mild; and salsa diablo (very hot). Recipes for the salsas and
bread will be included on this page in future months.
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