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

Ingredients:

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.

Ingredients:

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.

Ingredients:

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. 

Ingredients:

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.

Ingredients:

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.

Ingredients:

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.

Ingredients:

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.

Ingredients:

Directions:

1. Brush inside of pie shell with egg white and refrigerate.  Heat oven to 375 degrees.
2. Fry bacon or other meat until crisp/well cooked, drain, and crumble or slice.  Spread over bottom of pie shell.  Sprinkle cheese over meat.
3. Whisk eggs with half-and-half, salt, nutmeg and pepper until combined but not frothy.  Slowly pour into pie shell over other ingredients.
4. Bake on low rack in over 35-40 minutes until puffy and golden.  Cool 10 minutes on wire rack, then serve.

Ingredients:

Directions:

1. Preheat oven to 350 degrees.  Grease 9x5 inch loaf pan.
2. Whisk together the flour, oats, raisins, ¾ cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
3. Make a well in the dry ingredients and add the eggs, oil, applesauce and buttermilk.  Stir until evenly moist, about 18 strokes.  Do not over-stir; lumps in the batter are fine.
4. Spoon batter into prepared loaf pan.  Sprinkle remaining brown sugar on top.
5. Bake until top is well-browned and firm and the loaf beings to pull away from the sides of the pan, about 40-50 minutes.  An inserted toothpick should come out clean.
6. Transfer pan to wire rack and cool 10 minutes, then turn loaf out onto rack.

1. Preheat oven to 350 degrees.  Grease a muffin cup pan.
2. Whisk together the dry ingredients. In a separate bowl, whisk together the remaining ingredients and then add the wet ingredients to the dry, stirring until evenly moistened.  Mixture will seem dry at first, but keep stirring/beating until smooth.
3. Fill the muffin cups to the rims; bake until springy, about 30 mins.  Cool for 5 mins. and then unmold.

Ingredients:

Directions:

1. Preheat oven on broil (we set ours at 490 degrees)
2. Halve grapefruit and separate sections with knife
3. Sprinkle each half with a tablespoon more or less of sugar
4. Broil on a foil-lined baking pan for 4-5 minutes (watch closely and remove as soon as browning begins.
5. Sprinkle each serving with cooking sherry.
6. Garnish with berry or mint leaf and serve!

Ingredients:

Directions:

1. Preheat oven to 350 degrees.  Grease 9x5 inch loaf pan.
2. Whisk together the sugar, pumpkin, eggs and oil, until smooth.
3. In another bowl, stir together the remaining dry ingredients.  Add to the pumpkin mixture and stir until well blended.  Fold in the dates with a few strokes.
4. Bake until browned, about 60-70 minutes. Transfer pan to wire rack and cool 10 minutes, then turn loaf out onto rack.