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Breakfast
When you eat, eat well!
Breakfast is prepared by Innkeepers Roni & Vincent. Our cuisine is derived from different regions of the country, such as the Deep South, the Northwest, and Southwest. The three-course gourmet breakfast begins with a fruit course, followed by a main course such as Spinach Quiche or Scrambled Eggs with Ham or Bacon, and then a dessert course, possibly Creme Brulee French Toast or Strawberry Crepes. The menu constantly rotates to give our guests something new and exciting each day. We serve either plated or buffet style, depending on the amount of guests at The Inn. In the words of our guests:
"What a lovely Inn.......Our stay was wonderful & breakfast was awesome! - Laura & Kelly, Springfield, IL
"Thank you so much for an absolutely lovely stay - we felt at home from the moment we walked in! The food was stupendous!! We'll be back! - Ms. Tyler, Santa Clara, CA
For guests with allergies or other dietary requests, please notify the staff when you make your reservation.
Check each month for a new recipe! This month's recipe is my twist on a Monte Cristo sandwich. I made it first for my fisherman who stayed with us for 10 days. I got creative as I didn't want to repeat the menu and I came up with this treasure. He has dubbed it the "Egg McMonte Cristo".
Thank you Curtis!
Egg McMonte Cristo
8 slices of bread
4 thin slices of ham
4 slices cheddar cheese
4 slices swiss or provolone
8 eggs - divided
First off, cook four eggs over hard and set aside
Layer bread, ham, cheddar, over hard egg, swiss, & bread.
Repeat and set aside. (see the 'cheat' note at the bottom)
Beat 4 eggs with 1/2 C milk and 1 tsp gourmet vanilla
Coat the sandwich in the egg mixture as you would french toast.
Fry in a little butter or olive oil until toasted brown. Turn and fry the other side. Cook slowly so the egg cooks all the way through.
Place the sandwiches on a cookie sheet and place in the oven on 250*. This will help cook it all the way and they will all be ready at the same time.
Cut each sandwich in half diagonally and dust with powered sugar. Serve this with a small cup of homemade raspberry jam.
Just a little 'cheat' note for all......Make up the sandwiches ahead of time and freeze. They thaw quickly and you can then dip them in the eggwash and fry at the last minute.
As we always say, "Work smarter, not harder."!!!! |
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