Breakfast – Leisurely, tasty start to the day

B&B guests enjoy breakfast around Craftsman style table at Prospect Hill

Family joins a wedding couple around the inn’s breakfast table

Full Breakfast Choice:

Breakfast is part of your getaway experience at the inn …. 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.

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).

Special Diets

Have food issues?  Please share in advance so we can select an appropriate recipe and stock the correct ingredients.

Corporate

Single person in room/midweek/no breakfast corporate pricing available.

Times Served

Breakfast time is generally 8:30-10 a.m. (weekends), 8:30-9:30 (weekdays) or by arrangement with the innkeeper.

Table set for breakfast with flowers, blue table cloth

Group breakfast in the party room

Fruit cup in a champagne cup, Cranberry Stuffed French Toast.

Fruit cup in a champagne cup, Cranberry Stuffed French Toast.

VICTORIAN ELEGANT OVEN-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 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 PANCAKES1-pancake

A perennial favorite of guests from around the world

1 egg
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.