Main Breakfast Dishes
Baked French Toast.
Use homemade French bread soaked overnight in an egg mixture, then baked to perfection with a dusting of brown sugar. Serve with a fruit topping and enjoy with Canadian maple syrup.
1/4 cup butter
3/4 cup brown sugar mixed with...
1 tsp cinnamon
3 one inch thick sliced of French bread, halved
5 large eggs
1 tbsp frozen orange juice concentrate
1 1/2 cups half & half light cream
Melt butter in a large glass casserole dish. Sprinkle one third of sugar mixture into the butter and gently stir. Arrange bread slices to cover the bottom of the pan. Sprinkle remaining sugar mix over bread. Beat eggs, cream and orange juice and pour over the bread. Refrigerate overnight. Bake at 350 F for 30-35 minutes. Serve with preserves or syrups. Serves six. (Adjust number of eggs and amount of cream if using a smaller casserole dish.)
Barbara's Special Omelette.
Finely chop, then set aside: zucchini, white onion, red and yellow peppers, broccoli, sun-dried tomatoes.
Beat 4 eggs and add: Worcester Sauce (4 or 5 drops), McCormicks dry Italian Seasoning (small amount), parsley, salt & pepper. Whisk vigorously with 1 tsp cold water. Pour egg mixture into a covered omelette pan sprayed with olive oil. Add the vegetables.
Cook slowly on low heat, frequently moving pan to avoid hot spots on elements. Flip the omelette and cook on the other side. When cooked, top with grated old cheddar cheese and melt.
Serve with: fruit salad (minimum of 6 different fruits), sausages, slice of avocado and tomato, whole grain toast with jam, marmalade and honey.
Baked Eggs.
Gazebo Bed and Breakfast
Butter individual ovenproof gratin dishes. Cover the bottom of each dish with a generous layer of grated cheese, such as a mixture of 2/3 aged cheddar and 1/3 gruyere. Make a slight well shape for each egg yolk - I use 2 large eggs (room temperature) and carefully slide in the egg letting the white run freely over the cheese.
Arrange the remaining ingredients around the yolks and over the egg-white if desired - I usually use a good, thin slice of ham draped into a mound, one or two spears of cooked asparagus and one or two slices of roma tomato topped with a few slivers of green pepper. Sprinkle the yolks with freshly ground pepper and a bit of salt and pour approx. 1 tsp of whipping cream over each yolk. Sprinkle the entire dish with more cheese mixture and bake in a shallow tray of water until the whites have set and the yolks are of a desired firmness (350 F for 15-20 minutes).
Onion Tart
Binners'
Bed and Breakfast
2 large white onions
1 cup of Swiss gruyere cheese, shredded
1 large egg
3/4 cup whipping cream
1 tsp paprika
1 regular pre-baked pie shell
Slice the onions as thin as possible. Caramelize over low to medium
heat for 1 to 1 1/2 hours (you don't want it to brown).
Add paprika and saute for an additional 1 minute.
In a mixing bowl mix whipping cream and egg well. Spread
caramelized onions evenly over bottom of pie shell. Spread cheese
evenly over the onions. Pour the egg mixture over the top of
the cheese to fill in the pie.
Bake at 375 F for approx. 1/2 hour or until golden brown
on top.
Also serve it with sauerkraut sauteed with apples, apple
juice and back bacon with apricot mustard on the side.
Smoked Salmon Omelette.
Carberry
Gardens Bed & Breakfast
1 tbsp garlic butter
1 tbsp olive oil
4 eggs
1/4 cup light cream
fresh or dried dill weed
6-8 slices of lox
2-4 spears of fresh cooked asparagus - refreshed in cold water
parmesan cheese
spreadable cream cheese
freshly ground pepper
Heat garlic butter and olive oil in a non-stick skillet over med. heat. Whisk eggs, cream and dill weed, and pour into skillet. Tilt pan and lift edges of omelette, allowing liquid to float under the omelette. Repeat until omelette is firm on bottom but still soft on top. Place lox on surface, sprinkle with parmesan cheese and spreadable cream cheese in a line across the centre of the omelette. Place asparagus spears on top, with tips facing the omelette's edge. Fold omelette over. Cover with a lid, and turn heat to low to allow cheese to melt. Serve immediately. Serves 2.
Blueberry Crepes Suzette.
Ashcroft House
A. Crepes
6 eggs
1/4 litre milk
50 g butter
1 tsp vanilla
1 cup sugar
Heat milk with butter until butter is melted. Wisk together eggs,
sugar and vanilla, then beat in the warmed milk and butter mixture.
Add flour until desired consistency (more liquid than
thick). Spray your crepe pan with non-stick cooking spray (repeat
every other crepe) and warm on medium heat. Pour about 3 ounces
(I use my little espresso cup) of crepe batter into the center
of the pan and swirl the pan to spread the batter into a thin
coat. Cook until golden brown (approx 1 minute), flip and cook
for another minute or less depending on the thickness. Transfer
to a plate to cool.
B. Blueberry Filling
4 cups ricotta cheese
1/2 cup sour cream
1/2 cup sugar
3 eggs
2 tsp cornstarch
1 tsp vanilla (or grand Marnier)
Zest of nutmeg and fresh orange (pinch)
Combine all ingredients in a bowl
Place crepe with pale side facing up.
Spoon about 2tbsp fresh blueberries in center and top
with 3 ounces of the ricotta filing.
Fold both sides of the crepe into the middle then fold
top and bottom into the middle to create an envelope. Place
fold side down in a greased Pyrex baker. Bush tops with melted
butter and sprinkle lightly with sugar. Bake in a preheated
350 F oven for approx 20 minutes or until puffed up (like little
pillows)
Serve immediately with your favorite topping; fresh berries, fried
bananas, berry syrup, or dust with icing sugar.
Crepes are sweet so if making your filling sweeter cut
down a little on the sugar in the crepe recipe.
Crepe batter and/or crepes can be made a day ahead.
Crepes may also be stuffed a day ahead and stored in the refrigerator
overnight. Wait to brush with butter & sugar until just
before baking.
Makes approx 24 crepes with serving suggestion of 2
or 3 per person depending on the size of your crepe pan.
French Quiche.
Dashwood Manor
1 10" homemade pastry shell
1/2 lb grated Emmenthal cheese
4 large eggs
3/4 cup whipping cream
Salt and pepper
Pinch of freshly grated nutmeg
Mix together all the filling ingredients, stirring well with a spatula. Let the mixture stand for about an hour. It may be prepared and left overnight in the refrigerator, covered.
Preheat the oven to 400 F. Pour the filling into the shell and bake 30-35 minutes or until the filling is golden-brown and well puffed up. Serve immediately. Serves 8-10.
Fabulous French Toast.
4 eggs
1/2 cup milk
1/4 cup brown sugar
2 tbsp orange juice concentrate
1 tsp grated orange rind
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
8 bread slices
Orange Butter:
1/2 cup butter
1 tsp grated orange rind
2 tsp orange juice concentrate
1/4 tsp vanilla
Preheat oven to 150 F for keeping toast warm. In a shallow pan,
mix eggs, milk, sugar, orange juice and rind, vanilla and spices.
In a separate bowl, mix ingredients for orange butter.
Melt 1 tbsp of orange butter in a skillet over medium
heat. Dip bread, 1 piece at a time in the egg mixture. Fry it
in the orange butter for a couple of minutes on each side or
until browned.
Serve toast with icing sugar, orange butter and an assortment
of fresh fruit on the side.
Crispy Polenta Wedges.
Ashcroft House Bed and Breakfast
A great side alternative to hash browns.
Water
Polenta (coarse grated corn grits)
Pinch of sea salt
3/4 cup grated Parmigiano cheese
4 tbsp unsalted butter
Dash of cayenne pepper
Quick squeeze of honey (approx 1 tbsp)
Cook polenta according to package directions (I use 6 cups of
water to 2 cups of polenta far a denser and more textured consistency).
Boil the water and add the polenta stirring constantly
for 2-3 minutes or until thick, reduce heat and simmer for 8-10
minutes stirring occasionally.
Add other ingredients and stir until cheese is melted
(about 2 minutes).
Transfer the polenta to a greased 9x13 Pyrex dish (or
smaller for thicker wedges) and refrigerate until cool (I leave
mine overnight).
Cut polenta desired size and shape - into strips (like
large fries) or squares then halving the squares diagonally
to create wedges.
Heat oil in frying pan and fry polenta until crisp and
golden turning on all sides, keep warm on cookie sheet in a
300 F oven while frying the rest.
Serve warm with favorite topping. Try with warmed salsa
or a hollandaise cheese sauce.
These bed and breakfast recipes may be used in your home. Further, each breakfast recipe may be printed or placed on a website provided this statement is added: Used by permission of Victoria's Finest Bed and Breakfasts, www.victoriafinest.bc.ca.