Breakfast

Breakfast

Breakfasts and afternoon wine receptions are, simply put, “over the top” as one guest describes it. Our executive chefs have created a menu that will tempt every palate. Every meal is prepared with tender loving care and attention to every detail. Your day starts with Thanksgiving coffee and a variety of teas and hot chocolate served in the wee hours. read more

“We’ve stayed in bed and breakfasts all over the world and the only place that can even match your breakfast is in England.” Mr. and Mrs. James Curry of London

Breakfasts are served buffet-style each morning and include a chafing dish full of two to three varieties of breakfast meats (chicken apple sausages, ham, bacon, bangors, boerwurst and chorizo are just samples of the variety that is offered), egg and cheese frittatas prepared with fresh herbs and vegetables from the Inn’s gardens, a selection of two or more home-baked muffins, turnovers, strudels, cinnamon rolls, or french beignets. We provide local organic meats, vegetables and produce whenever possible.

 We also provide a home-baked fruit cobbler using fresh fruits from our gardens, and a variety of pancakes, french toast, Swedish pancakes or aebleskivers. When available, our breakfasts include fresh wild smoked salmon with bagels (when Katy’s Smokehouse notifies us of a fresh catch!) and Eggs Benedict or homemade Huevos Rancheros (Guia prepares her own corn tortillas for this spectacular dish). Special requests are happily provided; when you make your reservation, just let us know of any special dietary requests or restrictions. Click below to see some of our favorite recipes!


Recipes

When Guia & Gary purchased the Inn in 2003, Gary’s sister, Margaret, came to help. She was a five-star executive chef who created menues worldwide for the Hilton Hotels, had her own cooking show, worked at the Ahwanee Hotel in Yosemite and the Brown Derby in Kentucky, to name a few. We were blessed with her presence for two years, during which time she set our breakfast menues, created our banquet menues and dinners, and taught us the true art of cooking. Margaret passed on in 2005, and all of us at the Inn continue to value her enormous contributions to the gastronomic excellence of our cuisine.

Fresh Apple Cobbler

  • Freshly chopped apples
  • Batter: should be thick consistency, like brownie mix.
  • Equal amounts of flour, butter and brown sugar, mixed with
  • 1 TB vanilla
  • 1 egg
  • 1/8 to ¼ cup milk
  • Powdered sugar

Place apples in cobbler deep dish, place 6-8 “dabs” of butter on top
Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.

Southwestern Frittata

  • 20 eggs (serves 15 to 20 people)
  • 1 cup or more of cheese
  • 6 diced green chilies
  • ½ leek, chopped and sautéed in oil

Mix all together in big bowl

Heat oil (Pam is fine) in cast iron skillet. Place egg mixture in skillet on top
of stove and cook until edges are bubbling. Place 6-8 slices of Ortega chilies in star shape on top before placing in oven. Place hot skillet in oven. Cook for 1 hour, 45 minutes (+ or -). Flowers and herbs like rosemary make great garnishes!

Fresh Cherry Cobbler

  • Fresh, pitted cherries
  • Batter: should be thick consistency, like brownie mix.
  • Equal amounts of flour, butter and brown sugar, mixed with
  • 1 TB vanilla
  • 1 egg
  • 1/8 to ¼ cup milk
  • Powdered sugar

Place cherries in cobbler deep dish, place 6-8 “dabs” of butter on top. Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.

Frittata “Florentine”

  • 20 eggs (serves 15 to 20 people)
  • 1 cup or more of cheese
  • 1 skillet full of spinach (bagged) or equivalent picked from the garden
  • 1 dozen mushrooms, sliced
  • ½ leek, chopped
  • 1 tomato, sliced

Sauté spinach, mushrooms and leeks in oil until spinach is limp. Drain water from pan if necessary. Mix all together in big bowl. Heat the oil (Pam is fine) in the cast iron skillet. Place egg mixture in skillet on top of stove and cook until edges are bubbling. Place sliced tomatoes on top in a nice design before placing in oven. Cook for 1 hour, 45 minutes (+ or -)

French Toast

  • 1 loaf of bread, sliced about ¾ inch thick – makes about 21 to 24 slices)
  • Batter: 7 eggs
  • ½ cup sugar
  • ¼ cup cream
  • 1 TB cinnamon
  • 1 ½ TB vanilla

Heat Teflon-coated skillet using oil until hot. Dip bread slices in batter and fry until golden brown. Sprinkle with powdered sugar just before serving.

Remember that flowers and herbs (like rosemary) make great garnishes! We use as much as possible from our extensive gardens here at Lost Whale Inn.