Baked Eggs with Parmigiano & Herbs


baked eggs with parmigiano & herbs

(Serves 4)


  • 2
 tablespoons unsalted butter, softened
  • ½ 
cup heavy cream
  • 4
 tablespoons finely grated Parmigiano Reggiano cheese
  • 4
 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
  • 4
 large eggs
  • Kosher salt and black pepper


  1. 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.
  2. Place ramekins in oven and heat until cream just starts to bubble, approximately 6 to 10 minutes
  3. Crack 1 egg into each ramekin; sprinkle with remaining cheese & herbs and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Return to the oven and bake until the whites are set and the cream is
  5. bubbling, approximately 5 to 7 minutes more.
  6. Serve immediately.
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Fresh Fruit Soup

Fresh Fruit Soup

(Serves 8 -10)


  • 1 1/2 cups POM juice
  • 1 1/2 cups of water
  • 1 1/2 cups of sugar
  • 1 cinnamon stick (2 inches)
  • 6 whole cloves
  • 1/4 cup corn starch
  • 2 tablespoons lemon juice
  • 2 cups sliced fresh strawberries
  • 2 medium bananas, sliced
  • 2 cups halved green grapes
  • 2 cups of fresh blueberries


1. In a large saucepan, mix POM juice with water. Remove 1/2 cup of juice; set aside.

2. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes.

3. Combine cornstarch and reserved POM juice until smooth; stir into pan. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in lemon juice.

4. Pour into a large bowl; cover and chill.

5. Just before serving, remove the spices and stir in fruit.

Yield: 8-10 servings (about 2-1/2 quarts)

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B L T Breakfast Salad with Egg & Avocado


BLT Breakfast Salad (Serves 2)



  • 1 bag mixed greens or Romaine hearts
  • 1/4 red onion, diced
  • 1 large tomato, seeded and diced
  • 1/3 cup roasted sunflower seeds
  • 6 pieces of bacon, cooked and chopped
  • 1 ripe avocado, thinly sliced
  • 2 eggs, soft boiled
  • salt & pepper to taste


  • 1/4 cup olive oil
  • 3 tbs apple cider vinegar
  • 1 tbs dijon mustard
  • Juice of 1 lemon


  1. In a large bowl combine your greens, onlon, tomato, sunflower seeds and chopped up crispy bacon.
  2. Place all of your salad dressing ingredients together in a mason jar or small bowl..
  3. 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.
  4. 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.

Recipe adapted from So… Let’s Hang Out.

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Pecan Waffles with Bourbon Peach Compote

Pecan Waffles w_ Bourbon Peach Compote

(serves 4)


  • 1 cup pecans toasted in dry skillet until fragrant
  • 1 cup all purpose flour
  • ¾ cup stone ground cornmeal
  • 2 tablespoons sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs separated
  • 1 /2 cups milk
  • 6 tablespoons unsalted butter, melted

For Compote:

  • 1/4 cup bourbon or whiskey
  • 1 ½ cups peach preserves
  • 2 tablespoons candied ginger finely chopped or grated
  • 1 cup peach slices (fresh or frozen


Prepare Compote: 

  1. In medium saucepan combine peach preserves, candied ginger & bourbon over medium heat. Mix well and simmer until warm, 5 – 6 minutes.
  2. Add peaches to mix and continue cooking until warmed. Set aside

Prepare Waffle Batter:

  1. Place ¾ cup of pecans in food processer.  Process until very fine (like coarse cornmeal)
  2. Add flour, cornmeal, baking powder, sugar & salt and continue processing until well mixed
  3. Transfer to large bowl and whisk in egg yolks one at a time
  4. Add milk and melted butter & whisk together
  5. In separate bowl beat egg whites until stiff peaks but still glossy
  6. Fold egg whites into batter
  7. Heat waffle iron and cook waffles per manufacturer’s directions until crispy on outside.
  8. Serve immediately with melted butter & bourbon peach compote
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Ivonne’s Avocado Pie Recipe

avocado pie


  • 2 medium avocado
  • ¼ cup lime juice
  • 8 oz. Philadelphia Cream Cheese
  • 1 can condensed milk
  • ½ cup unsalted butter, melted
  • 1 cup Vanilla Wafers, finely ground
  • berries to garnish
  • shredded coconut to garnish
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Pumpkin Pancakes

pumpkin pancakes


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!

Makes enough for 4.


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Pound Cake Cookies

(From Harvey’s Best Cookbook)


2 sticks butter (no substitute)

1 cup sugar

2 egg yolks

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 . . . .


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Eggs Blackstone ala’ IOTP

eggs blackstone

(adapted from Breakfast Comforts by Williams Sonoma)


  • 4 beefsteak tomatoes, sliced lengthwise ½” thick
  • 1 Tbs. olive oil, plus more for cooking
  • 1 tsp. minced fresh thyme
  • Kosher salt and freshly ground pepper
  • 8 slices thick-cut applewood-smoked bacon, halved crosswise
  • 4 Slices good quality bread, thickly sliced ¾” thick
  • 4 large eggs
  • About 1 cup (8 oz./250 ml.) hollandaise sauce (recipe below)


  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a rimmed baking sheet.
  2. 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.
  3. Bake until the tomatoes have shrunk slightly and their juices are bubbling, about 20 to 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. You can alternatively poach the eggs in boiling water with 2 TBLSP of white vinegar for 3-4 minutes
  8. 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.
  9. Spoon about 3 tablespoons of hollandaise over each serving, then sprinkle with pepper.
  10. Serve at once, passing the remaining hollandaise sauce on the side. Serves 4.

 Hollandaise Sauce


  • 4 large egg yolks
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 cup (8 oz./250 g.) unsalted butter


  1. In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt and a few grinds of pepper.
  2. In a small saucepan, melt the butter over medium heat.
  3. 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.
  4. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering, water to keep warm.
  5. Makes about 1 1/2 cups.
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Garlic Cheese Grits



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.

Serves 8.

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