It’s National Pancake Day, and Innkeeper Lori decided on traditional Buttermilk Pancakes, made even better with our Stewart Family Maple Syrup and a side of Edwards of Surry Cracked Pepper Bacon.
Browsing the archives for the Breakfast Today category
“Today we served Raspberry French Toast, with a starter of Brûléed Grapefruit and Banana Nut Bread. My light and fluffy Raspberry French Toast is made with challah bread and topped with homemade Raspberry Sauce and Fresh Raspberries. A side of delicious Edward’s of Surrey peppered bacon and a tasty garnish of our own Kitchen Garden fresh mint and juicy […]
This morning I served Southern Grit Cakes topped with Piperade, local Spotted Trotter Andouille Sausage, and Poached Eggs. This dish is one of my new faves! I think I am now becoming the queen of poached eggs since my last three recipes we’ve blogged have poached eggs on them … Innkeeper Sarah […]
“Today I served a beautiful starter of fresh mixed berries – strawberries, raspberries and blueberries garnished with whipped cream and mint. On the side was a small piece of our homemade cranberry cream cheese pound cake. The main course was Eggs Benedict, and on the side a Roma tomato baked with seasoned bread crumbs and shaved […]
“Today we served a starter fruit cup of oranges, pineapple and bananas, topped with coconut and with a bite-sized piece of cranberry cream cheese coffee cake. This was followed by my Mile High Puff Pastry Quiche, a tasty slice of brown sugar ham and a generous helping of au gratin potatoes … garnished with tomatoes and […]
“Served a favorite starter, honey/ginger/lime melon cup but added a bit of watermelon to it today for a nice twist. The ginger is such a nice ‘zing’ to get you started and its so nice to prepare this dish with honey from our own Stonehurst bees. The main breakfast course was a simple cheese and egg […]
“My first homemade crêpes! I love them. Today I made Blueberry Lemon Ricotta Crêpes topped with fresh Blueberries and a Blueberry Sauce; the main course was an Egg and Cheddar Puff served with Prosciutto and Honeydew Melon.” ~ Innkeeper Sarah