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Our Virginia bed and breakfast inn is best known for:
1. Location! One mile from Monticello!
2. Hospitality! of the hosts and staff
3. Breakfast!!!! What is a place with a common bed and ordinary breakfast? Just an ordinary hotel!
Find more Inn at Monticello recipes in:
• Best Recipes from American Country Inns III, Kitty and Lucien Maynard
• Favorite Breakfast and Brunch Recipes II &III the VA Egg Council
• Virginia Bed and Breakfast Recipes Melissa Craven 3D Press
• Inn Favorites Arrington's to be published spring 2005
• Breakfast Inn Style The Inn at Monticello Cookbook
Winter requests:
Heavenly
Scrambled Eggs (Serves 8)
12 eggs beaten
1/2 cup half and half
2 T. butter
3/4 cup shredded smoked gouda cheese
3/4 cup sour cream
2 T. chopped chives
1/2 t, salt
Melt butter in large skillet. Beat eggs with the half and half. Scramble the
eggs gently over medium heat. When close to finished add sour cream, gouda
and chives. Mix well.
Very creamy! Great served with garlic & rosemary roasted potatoes.
Marmalade French Toast
Casserole (serves 10-12)
1/2 stick butter softened
1 (16 ounce) loaf sourdough bread cut into 1/2 inch slices
Cooking spray
16 oz jar orange marmalade (clementine marmalade works well too)
6 eggs
1/3 Cup sugar
2 3/4 cups milk or half and half
1 t. vanilla (or orange extract)
1 t. triple -sec (or Grand Marnier)
1/4 t. ground nutmeg
1/2 C chopped nuts
Spray a 15X10 baking dish.
Make approx 12 marmalade 'sandwiches' (using up all sliced bread or enough to fill pan)
Place 'sandwiches' into pan, fitting snugly.
Spread softened butter over entire surface of bread.
Flip sandwiches over and spread remaining butter over bread.
Mix
eggs, half and half, vanilla, triple-sec, and nutmeg together with a whisk. Pour mixture over the bread. Cover and refrigerate
overnight. Sprinkle French toast with nuts.
Preheat oven to 350 degrees. Bake 45 minutes until golden, let stand before slicing.
Serve with butter and maple syrup.
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