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BREAKFAST RECIPES FROM OUR
WILLIAMSBURG BED AND BREAKFAST
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Breakfast Entries:
Asiago Cheese Quiche
8 large eggs
1/4tsp salt
2 cups whole milk
1 tablespoon fresh tarragon, chopped, or 1/2tsp dried
1/4 tsp paprika
6 ounces Monterey Jack or medium Cheddar cheese, grated
6 ounces Asiago cheese, grated
4 bagels
Beat together eggs, salt, milk, tarragon and paprika.
Season with pepper. Mix the cheese together in a separate bowl.
Cut the bagels into bite size pieces. Grease a quiche or casserole dish.
Starting with the bagel pieces, alternately layer bagel pieces and
grated cheese. Pour the egg mixture over, cover dish, refrigerate
overnight. Preheat oven to 350,bake uncovered for 45min to one hour
until golden brown. Serves 8
Spoonbread with White Cheddar and Chives
8 large eggs
2 cups buttermilk
2 cups sour cream
1 tsp ground cayenne pepper
salt and pepper to taste
2 cups white Cheddar cheese, shredded
1 small bunch fresh chives (we grow them in our 18th century kitchen
garden)
8 cups crust 1/2-inch cubes country white bread or sourdough.
Preheat oven to 400.Whisk together the eggs, buttermilk and sour cream
until smooth. season well with cayenne pepper, salt and black pepper.
Fold in the cheese, chives, bread and transfer to a buttered 9x13 baking
dish. Bake 30-35 minutes.
Salsa and Cheese Quiche
6 large eggs
1/2 cup sour cream
1/2 cup cottage cheese
1/2 cup salsa
2 cups Monterey jack and cheddar cheese (I use the Mexican cheese blend)
Grease a 2-quart soufflé or quiche dish.
Wisk together (I use a hand mixer) the eggs, sour cream, cottage cheese.
Put the salsa in the greased dish, then the cheese, then the egg
mixture.
Bake at 350 for 45 minutes (I usually cover the last ten minutes so it
doesn't get too brown)
Nutmeg Pancakes served with a fresh nutmeg syrup
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Pancakes |
Nutmeg Syrup
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2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 tsp freshly grated nutmeg
3/4 tsp salt
1/2 tsp ground cinnamon
2 large eggs (I separate the whites and beat them separately, then add
them. I think it makes a lighter pancake)
1/4 cup (1 stick) unsalted butter
1 3/4 cup whole milk |
2 cups water
1 cup sugar
1 tsp freshly grated nutmeg
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Nutmeg syrup
Bring all ingredients to boil in heavy saucepan, stirring until sugar
dissolves. Reduce heat to medium and simmer until reduced to 1 cup,
about 8 minutes. Cover and chill.
For Pancakes
Whisk eggs and 1/4cup melted butter in bowl.
Whisk in milk. Add dry ingredients to milk mixture, stirring just to
blend.
Heat griddle, brush lightly with butter and use 1/3cup for each pancake.
Reheat syrup and serve. About 12 pancakes
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