Full Breakfast—Included Free
Breakfast is part of your getaway experience at the inn …. Enjoy a full breakfast which begins with fresh fruit, juice and coffee/tea followed by a hearty main course, such as Elegant Scrambled Eggs, Stuffed French Toast, Brown Sugar Oatmeal Pancakes 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. Guests often linger, sharing a last cup of coffee. The entree is different daily with alternating breakfast meat on the side.
Our newest dish is a savory egg dish which has tomatoes, pepper, eggs of course, and sausage all in one. Smells heavenly while baking!
If you have special dietary needs or don’t eat breakfast, please let us know when you make your reservation.
Breakfast Lite or Private Choice:
Although we’re a B&B, you don’t have to eat breakfast with others if you don’t want to (ask us for a private table in the parlor) or don’t eat it at all (breakfast is included free in the price.) Continental breakfast tray (fruit cup, muffins, juice, coffee, tea) available by arrangement (reserve the day before).
Have food issues? Please share in advance so we can select an appropriate recipe and stock the correct ingredients.
Single person in room/midweek/no breakfast corporate pricing available.
Breakfast time is generally 8:30-9:30 or by arrangement with the innkeeper. Early coffee, tea, hot chocolate are always available in the dining room.
Sweet Potato Kale Frittata
by Marian Cooper Cairns in womansday.com
6 large eggs 1 C. half & half 1 tsp. kosher salt 1/2 tsp freshly ground pepper 2 C. sweet potatoes 2 Tbsp.olive oil 2 C. firmly packed chopped kale 1/2 sm. red onion 2 clove garlic 3 oz. goat cheese Directions 1 Preheat oven to 350F. Whisk together eggs and next 3 ingredients. 2 Saute sweet potatoes in 1 tbsp hot oil in a 10 inch oven proof nonstick skillet over medium heat 8-10 mins. or until potatoes are tender and golden; remove and keep warm. Saute kale and next 2 ingre- dients in remaining oil, 3-4 mins. or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, cook 3 more minutes. Sprinkle egg mixture with goat cheese. 3 Bake at 350 degrees F. 10 to 14 minutes or until set. note:I usually transfer vegetables to an 8x11 greased baking dish, pour the egg mixture and then add the cheese as I don't have an oven proof skillet.
VICTORIAN ELEGANT OVEN-SCRAMBLED EGGSMore and more guests are looking to avoid carbs, so this egg dish is growing in popularity. Served with gluten-free muffins. Ask for them ahead of time.
12 ounces cream cheese
3/4 cup half and half
3 Tbsp melted butter
12 eggs, lightly beaten
1½ 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
Can be made gluten-free
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.