4 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
4 large eggs
Kosher salt and black pepper
Heat oven to 350° F. Coat four 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, 2 tablespoons of Parmigiano, and 2 tablespoons of herbs among the ramekins and stir to combine.
Place ramekins in oven and heat until cream just starts to bubble, approximately 6 to 10 minutes
Crack 1 egg into each ramekin; sprinkle with remaining cheese & herbs and season with ½ teaspoon salt and ¼ teaspoon pepper.
Return to the oven and bake until the whites are set and the cream is
In a large bowl combine your greens, onlon, tomato, sunflower seeds and chopped up crispy bacon.
Place all of your salad dressing ingredients together in a mason jar or small bowl..
Whisk or shake until the dressing has completely come together. Pour the dressing over your salad and work it into the leaves. Use your hands if necessary. Set the salad aside.
Soft boil your eggs, usually 5 to 6 minutes, peel & slice in half lengthwise.
PLEASE NOTE: At the Inn we poach the eggs instead of boil because it is easier for large number of servings & we serve the poached egg whole.
5. Add avocado slices & serve immediately
If you choose to poach your eggs:
Fill a pan half full with water, add pinch of salt and bring to gentle simmer.
Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes. Gently remove eggs from water with slotted spoon & place on salad.
1 cup buttermilk pancake mix
1/3 cup cold water
1/3 cup milk
1/3 cup canned pumpkin (not pumpkin pie filling)
½ teaspoon ground cinnamon
Freshly grated nutmeg to taste
1 tsp sugar
1/3 cup finely chopped pecans
Whisk pancake mix, water, milk, pumpkin and spices until blended. Do not overmix; batter should be lumpy.
Spray a heavy griddle with nonstick spray; heat griddle over medium heat. Spoon 2 tablespoons of the batter onto griddle to form each pancake. Cook about 2 minutes or until bubbles appear. Turn pancakes over and cook 2 minutes longer.
Really, really good slathered in butter and drizzled with warm maple syrup!
1 teaspoon vanilla extract (We used a bit of almond extract too.)
2 ½ cups all-purpose flour
½ cup chopped pecans (optional – We used them – good. I think coconut would work well, too.)
Cream butter and sugar.
Add egg yolks.
Stir in vanilla and flour.
Roll in balls and place on cookie sheet.
Flatten with a fork to about 1 ½ inches in diameter.
Bake in a 350 degree oven until edges are brown, about 10 minutes.
The recipe said the yield was 5 ½ dozen cookies. We only got 4 dozen. This was so easy and the ingredients are the things we always have on hand. It’s a great little buttery cookie that could be a base for adding coconut or chocolate chips and on and on . . . .
4 Slices good quality bread, thickly sliced ¾” thick
4 large eggs
About 1 cup (8 oz./250 ml.) hollandaise sauce (recipe below)
Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a rimmed baking sheet.
Arrange the tomatoes, cut side up, on the baking sheet. Drizzle with the 1 tablespoon oil, then sprinkle with the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bake until the tomatoes have shrunk slightly and their juices are bubbling, about 20 to 30 minutes.
Lightly brush the bread slices with olive oil then place on a baking sheet. Toast in the oven until lightly crisped, about 4-5 minutes. Remove and set aside.
In a large fry pan, fry the bacon over medium heat, turning once, until crisp and browned, about 6 minutes. Transfer to paper towels to drain.
Add a small amount of olive oil in a non-stick skillet on medium heat. Fry the eggs to sunny side up (or over easy if you prefer), being careful to keep the yolks runny.
You can alternatively poach the eggs in boiling water with 2 TBLSP of white vinegar for 3-4 minutes
To serve, place 1 slice of toasted bread on each plate. Place several pieces of baby arugula on each slice then top with 1 or 2 roasted tomato slices and 2 pieces of bacon. Gently place eggs on top of bacon.
Spoon about 3 tablespoons of hollandaise over each serving, then sprinkle with pepper.
Serve at once, passing the remaining hollandaise sauce on the side. Serves 4.
4 large egg yolks
2 Tbs. fresh lemon juice
Kosher salt and freshly ground pepper
1 cup (8 oz./250 g.) unsalted butter
In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt and a few grinds of pepper.
In a small saucepan, melt the butter over medium heat.
With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it.
Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering, water to keep warm.
1 cup quick grits
1 Tab Worcestershire sauce
4 cups water
½ teaspoon garlic powder
½ stick butter
Dash of hot sauce
2 ½ cups sharp cheddar, grated
3 eggs whites stiffly beaten
3 egg yolks beaten with 1 tablespoon milk
Add grits to boiling water. Cook until thick. Remove from heat. While hot, add 2 cups of grated cheese, egg yolk mixture, Worcestershire sauce, garlic powder and hot sauce.
Cool mixture. Fold in egg whites. Pour into a greased 2-quart baking dish. Sprinkle with remaining cheese and paprika. Bake in a 400 degree oven for 30 minutes or until hot and cheese is melted. If made ahead and refrigerated, allow extra time for baking.
For a creamier texture, substitute half a cup of water for half a cup of milk, adding after the water has boiled and the grits are thicker, add a few tablespoons at a time.