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Recipes

Our breakfast menu changes daily, but these are some of our guests’ favorites, and are among our most-requested recipes:

Eggs Gay Street
A simple yet delicious dish.  Serves 2.  Substitute poached eggs if you prefer.
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Eggs Gay Street

Ingredients:

4 eggs 4 T prepared salsa
¼ c heavy cream 4 T grated cheese (we prefer cheddar)
1 T butter 2 T sour cream
2 avocadoes, peeled & halved 2 black olives, pitted
4 leaves red lettuce   salt and pepper to taste

Directions:

  1. Place two lettuce leaves on each plate.  Place one avocado half on each leaf.
  2. Melt butter in small frying pan.  Whisk eggs and pour into pan, stirring with whisk regularly while cooking.  When eggs are almost cooked, add cream and continue whisking regularly until fully cooked (eggs should still be moist).
  3. Fill each avocado half with eggs.  Garnish each half with remaining ingredients.

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Gay Street French Toast with Fruit Sauce
One of our most-requested recipes.  Serves 6.
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Ingredients:

Gay Street French Toast with Fruit Sauce
12 slices baguette, each 1½ inches thick 1 c sifted powdered sugar
2 T corn starch
1 pkg cream cheese (8 oz.) ½ c melted butter
2 T granulated sugar 1/3 c Grand Marnier
½ t ground nutmeg 3 c fresh blackberries (or other berries)
½ t cinnamon    
6 eggs    
1 c half-and-half    
½ c whole milk    

Directions:

  1. Combine cream cheese, granulated sugar, nutmeg and cinnamon.  Mix well.
  2. Make a horizontal pocket in each slice of bread.  Spoon about 1½ tablespoons of cheese mixture into each pocket.  Place slices into a greased baking dish (or dishes).
  3. Combine eggs, cream and milk and pour over slices.  Turn so that slices absorb egg mixture evenly.  Pour off any excess egg before placing in oven.
  4. Bake at 350 degrees for 35 minutes or until golden.
  5. To make the fruit sauce, combine powdered sugar and corn starch in a saucepan.  Whisk in melted butter until smooth.  Add Grand Marnier and cook over medium heat, stirring constantly, until mixture comes to boil.  Boil 1 minute, stirring constantly.  Add blackberries and cook 1 minute more.
  6. Serve two slices per plate, with blackberries and sauce.

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Gay Street Inn: Grandma Rose’s Pancakes
Jay’s grandmother made these for him when he was little.  We think it is a recipe worth handing down.  Serves 2.  Double or triple as needed.
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Gay Street Inn: Grandma Rose’s Pancakes

Ingredients:

2 eggs 1 t dark brown sugar
1 c buttermilk 1 t salt
1 t baking soda 1 T vegetable oil
1 t baking powder 2 T wheat germ or bran
½ c flour    

Directions:

  1. Preheat cooking surface to 400 degrees.
  2. Combine all ingredients in bowl and whisk until well-combined.  Use slightly more buttermilk for thinner, or slightly more flour for thicker pancakes.  Adjust wheat germ/bran to taste.
  3. Ladle onto cooking surface.  Sprinkle on blueberries or other fruit if desired.  Cook each side until golden brown. 

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Gay Street Waffles
Rich, crisp, steaming hot on a cool morning. Serves 4 (2-4”sq. waffles ea.)
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Gay Street Waffles

Ingredients:

3 eggs, separated ½ t baking soda
1 t vanilla 1 ½ c flour
¾ c milk ½ t salt
¾ c sour cream ½ c melted butter
2 t baking powder    

Directions:

  1. Beat egg yolks in large bowl.  Beat in milk, melted butter, vanilla and sour cream.
  2. Whisk dry ingredients together in separate bowl, and then beat into egg mixture.
  3. Beat egg whites in small bowl until stiff, and then gently fold into batter.  Bake in waffle iron (approximately 90 seconds in our model).

VARIATION:  Add to the batter 1 peeled and shredded apple, an additional 1 t vanilla, and ½ t cinnamon.

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Gay Street Inn’s Ham & Eggs on a Cloud
A recipe Jay’s mom made for him when he was little.  Serves 8.  When we have several sets of guests, we use individual ramekins instead of the 13x9 pan, and that way we can bake each serving when the guest is ready to eat.  Use 3 eggs for each 2 ramekins, adjust the seasoning to a pinch per double serving, and cut the toast to fit the bottom of the ramekin.
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Ingredients:

Gay Street Inn’s Ham & Eggs on a Cloud
1 lb sliced Virginia ham or Canadian bacon 6 slices toasted bread, buttered and halved
10 eggs separated – see note ½ t dry mustard
½ t salt    

Directions:

  1. Preheat oven to 400◦.  Lightly grease or butter a 13x9x2 baking dish.
  2. Separate eggs, putting whites in large bowl and 8 yolks back into half shells.
  3. Arrange ham in bottom of dish, overlapping up the sides, and arrange toast to cover bottom of dish.
  4. Beat whites until stiff, adding salt and mustard part way through.  Turn the whites into dish, gently spreading evenly.  Make 8 depressions evenly spaced, each large enough to hold a yolk.
  5. Bake uncovered 1-2 minutes or until whites are slightly set.
  6. Place a yolk into each depression and return dish to oven, baking 8-10 minutes or until tips of whites are golden brown and yolks are set to desired firmness.
  7. Cut carefully into serving portions and serve promptly.

 

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Gay Street’s G’Night White Candy Crunch
Even folks who swear -- as they stroll home from dinner at The Inn at Little Washington -- that they will never eat another bite, can’t seem
to resist one of these before bed.
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Gay Street’s G’Night White Candy Crunch

Ingredients:

2  lbs Almond Bark 2 c Mini marshmallows
2 c Captain Crunch 1 can Mixed nuts
1 c Rice Krispies    

Directions:

  1. Carefully melt almond bark in large saucepan over medium heat, stirring constantly.
  2. Add remaining ingredients to melted bark, mix, and drop by rounded tablespoon onto wax paper.
  3. Let cool until set.  Store in airtight container.

 

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Gay Street Inn’s Chocolate Biscotti
We love these rich biscotti in the evening, with a glass of port. From the way they disappear, so do our guests!
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Ingredients:

1 ¾  c all purpose flour 2 large eggs, room temperature
¼ c cocoa powder (unsweetened) 4 T melted butter
¾ c granulated sugar 1 t pure vanilla extract
1 t baking powder    
¼ t salt    
¾ c semi-sweet chocolate chips    

Directions:

  1. Set rack in center of over and preheat to 350 degrees.  Line a cookie sheet with parchment paper.
  2. Whisk together flour, cocoa, sugar, baking powder and salt in large bowl. Mix in chocolate chips.
  3. In small bowl, combine eggs, melted butter and vanilla.  Whisk thoroughly.  Make a well in center of dry ingredients and pour in egg mixture.  Mix with rubber spatula to combine, until rough dough forms.
  4. Turn dough out onto work surface and knead until dough comes together.
  5. Form dough into large, fat cigar.  Cut in half.  Form each half into a cigar or log shape about 1 inch thick, 2 inches wide, and 12 inches long.  Place logs on cookie sheet and press top lightly to flatten slightly.
  6. Bake for 25 minutes, rotating pan once during baking.  Bars should be firm to touch.  Remove from oven and lower temperature to 300 degrees.
  7. Let bars cool on cookie sheet for 15 minutes.  Remove bars to cutting board using two spatulas.  Using serrated knife, cut bars diagonally into ½-inch thick slices.  Lay slices on cookie sheet, one cut side down, and return to oven for 15 minutes.  Turn each cookie to expose other cut side, and bake again for 15 minutes.
  8. Let cool on wire rack and store in airtight container.

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