Mashed Potatoes: Boil the water and milk in a medium pan. Remove from heat and stir in the potato flakes. When fluffy, mix in the softened butter and cream cheese. Add more milk if needed. Season with salt and pepper.

Buttermilk Biscuits: Cut the cold butter into small cubes. Whisk the dry ingredients and cut the butter in using a pastry blender, fork, or food processor. In a separate bowl, whisk the buttermilk, egg, and honey together. Add the wet to the dry ingredients and stir until combined. Place the dough on a floured surface and knead. Cut the biscuits with a biscuit cutter or glass. Bake for 10-12 minutes at 450 degrees.

Sage Fried Chicken: Mix together the flour, cornstarch, cornflakes, seasoned salt, and sage. Whisk the eggs to make an egg wash and place in a shallow dish. Heat the oil to 360 degrees. Dip the chicken in the egg wash, then in the flour mixture. Fry for 6-7 minutes or until its cooked through. Drain on paper towels.

Bacon & Eggs: Fry the bacon on the stove by use this oven method. Scramble the eggs.

Creamy Chipotle Sauce: Combine the sour cream, mayonnaise, chipotle peppers, lime juice, garlic, and salt in a food processor or blender until smooth.

Assembly: Divide the mashed potatoes between four plates. Place a biscuit on top of the mashed potatoes. Add spinach and sliced tomatoes on top of each biscuit. Place a fried chicken breast on top of the tomatoes. Add two slices of bacon and scrambled eggs on top of the chicken. Top with two slices of mozzerella and drizzle creamy chipolte sauce on top. Garnish with a sprig rosemary, if desired.