Archive for the ‘Breakfast entrees’ Category

Blintz Pancakes

Wednesday, August 1st, 2012

Recipe Submitted by the Mainstay Oasis Bed & Breakfast

Provided by Yvonne Vermette

1 cup all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
1 cup sour cream (low fat)
1 cup small curd cottage cheese
4 eggs, well beaten

Sift together flour sugar and salt using a whisk. Add sour cream, cottage cheese and eggs. Stir just until combined. Bake on hot greased griddle. Serve with blueberry sauce.

Fruit Omelette

Thursday, March 1st, 2012

Recipe Submitted by the A Apples ~N~ Wine B&B

Fruit Omelette
2 eggs
1/2 banana,sliced
1/2 apple peeled or unpeeled thinly sliced
4 to 6 strawberries sliced
1tsp.maple sugar or more

Makes one serving

whisk eggs in small bowl. Spray a small skillet with cooking spray. Preheat to med.

Pour eggs into skillet.As eggs set lift the edges with a spatula gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set.and top is almost set.

arrange fruit on half of omelette Sprinkle generously with maple sugar. Fold the omelette over fruit.

I made this for a few years and my guest really like it and some are even surprised !at how good fruit goes with eggs.

I like to top the omelette with dollop of sweeten light sour cream or no fat vanilla yoghurt.

a gal entered this in a contest and won . Her name is Sophie Daviau

Liz & Denis Cyr

Apples ~N~ Wine B&B

Gourmet Scrambled Eggs

Wednesday, February 1st, 2012

Recipe Submitted by the A Apples ~N~ Wine B&B

8 eggs
1/4 cup shredded Parmesan cheese
1/4 cup mayonnase
1 tbsp. minced chives
1 tbsp. minced fresh basil
1 tbsp. butter

In small bowl whisk eggs,cheese, mayo,chives ans basil. In large skillet,heat butter over a medium heat.Add eggs mixture:cook and stir until completely set. Yield 4 servings

Upside-Down Apple French Toast

Monday, August 1st, 2011

Recipe Submitted by the Mainstay Oasis Bed & Breakfast

Provided by Captain Wohlt Inn

1/2 cup (1 stick) butter
1-1/4 cup packed brown sugar
1 tsp water
3 Granny Smith apples
Cinnamon, to taste
1 loaf French bread, sliced 1-1/2 inches thick
1-1/2 cup milk
6 large eggs
1 tsp vanilla
Nutmeg to taste
Sliced almonds, for garnish

Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9×13-inch pan and allow to cool for 20-30 minutes. Peel, core and slice the (overlapping), on top of the sauce in the pan. Sprinkle with cinnamon. Place the slices of bread on top of the apples. Mix together the milk, eggs and vanilla. Pour over the bread. Sprinkle with a nutmeg. Cover and refrigerate. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top. Serve upside-down. Spoon the sauce in the pan over the French toast. Garnish with almonds.

Yield: 8

Cook Time: 60 minutes

Oatmeal Brulee

Tuesday, March 1st, 2011

Recipe Submitted by the Bostrom’s B&B On Little Beach Bay

3 egg yolks
� cup brown sugar
� cup half and half
� Beat egg yolks and brown sugar in top of double boiler until pale and thick.
� Place over saucepan of boiling water and whisk until thick, about 4 to 5 minutes
� Add 1/2 cup of the half and half a little at a time whisking
� Add the remaining � cup
� Cool.
This mixture can be made up to 24 hours ahead then stored in fridge

Large flake oatmeal
(3 cups boiling water +m1tsp salt
Add 1 � cups oatmeal
Cook until done)
� Cook oatmeal for 4 people (I start with boiling water to keep the flakes. For creamy oatmeal start with cold water)
� Add � of the yolk mixture
� Fill ramekins with oatmeal and top with the rest of the cream mixture
� Leave in the oven at 200 degrees to keep warm in a pan of hot water until ready � 1 do this 1 to 1 � hours ahead of serving. The top will crust over
� Sprinkle brown sugar over the mixture and broil under a hot broiler until the sugar bubbles and caramelizes

Serve with mixed berries on top. I use Europe’s choice.