Breakfast is part of your inn experience…. Judy and Robert, the innkeepers, serve a full breakfast which begins with fresh fruit, juice and coffee/tea followed by hearty main course, such as Elegant Scrambled Eggs, Stuffed French Toast, Brown Sugar Oatmeal Pancakes or or Herbed Baked Eggs with a side of bacon or sausage.
The food focus is on a breakfast which is nice to look at and even better to eat. It’s been called gourmet, but also hearty, “killer” and “to die for.” Guests often linger, sharing a last cup of coffee. The entrée is different daily with alternating breakfast meat on the side.
If you have special dietary needs or don’t eat breakfast, please let us know when you make your reservation.
Breakfast time is generally 8:30-10 a.m. (weekends), 8:30-9:30 (weekdays) or by arrangement with the innkeeper.
Early continental, late continental in the room, or self catered breakfast can be arranged. (This is popular with our business guests. Please see the innkeeper in advance.)
QUEEN VICTORIAN ELEGANT OVER-SCRAMBLED EGGS
Gifted to Prospect Hill by Joan Wells, former innkeeper
More and more guests are looking to avoid carbs, so this egg dish is growing in popularity.
12 ounces cream cheese
3/4 cup half and half
3 Tbsp melted butter
12 eggs, lightly beaten1½ Tbsp. Minced fresh or dried basil. Other herbs may be used if you like.
1 ounce sherry (optional)
Salt and pepper to taste.
In a mixing bowl. Stir together half and half, eggs, herbs, sherry, salt/pepper. Microwave cream cheese until soft enough to cut into ½- inch (approx) chunks. Drop into mixture. Melt butter and pour into 3-quart glass baking dish which has been sprayed with nonstick pan coating. Add completed mixture. Bake 20 min. at 350 degrees, stirring every 5 minutes to scramble until eggs are set. Cut into rectangles and serve. Serves 12.
Serve with an optional carbohydrate, such as a muffin, homemade quick bread. Toast on request
OATMEAL-BROWN SUGAR PANCAKES
A perennial favorite of guests from around the world
1 cup milk
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/4 cup firmly packed brown sugar
½ cup quick-cooking oats, uncooked
Beat egg; add milk and oil, mixing well. Combine flour and next 4 ingredients; add to egg mixture, mixing until blended. Stir oats into batter.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 10 (4 ½ inch) pancakes.
Makes 2 very large servings or 4 modest ones.
Source: Southern Living, 1988, credited to Alex Lowery, Baker, Fla.