Post # 237 Bed and Breakfast Eggs

April 7, 2014 at 1:47 PM | Posted in Uncategorized | Comments Off on Post # 237 Bed and Breakfast Eggs

About six and a half years ago, Partner/Spouse and I met and started our Journey together.  About six years ago, we took a vacation together to the seashore and stayed at a bed and breakfast.  We stayed through a long holiday weekend, and one evening made our commitment to each other official to us and held a small private ceremony.  We look back on that weekend with love and pride and enjoyment.  We also look back at the food, because it was a delight.

Being a bed and breakfast, when we got up each morning, breakfast would be waiting for us.  The rest of the time, we were on our own (except the owner had snacks and beverages available all day.)  We enjoyed the food so much we bought the cookbook our host got his recipes from.  He highlighted the ones he made for us, as well as the recipes he liked overall.  I thought I’d share a few of those with you.

The first morning, we had poached eggs in a soft cream cheese sauce with asparagus.  Use the youngest asparagus you can find for the most tender stalks and mildest flavor.  If you can’t find young asparagus, use only the top three to four inches.  Save the rest of the stalk for something else.  You want around 8 pieces of asparagus per plate, more or less depending on taste.  Steam the asparagus for 5-7 minutes until they are crisp-tender, and put them in an ice bath to stop cooking immediately.  After a minute, transfer them to a paper towel to drain.  Next melt one tablespoon of butter in a pan and add one tablespoon of flour.  Cook into a roux but don’t let it darken.  Add 5 tablespoons of your favorite soft cream cheese (our host used one called Boursin that had herbs in it; I’ve seen it at the supermarket all the time) and 3/4 cup of whole milk or half-and-half cream.  Whisk thoroughly and cook until smooth and thick.  If it gets too thick, add a more milk or cream a few drops at a time.  Next, poach one or two eggs per plate.  You can either use an automatic egg poacher, your microwave, or the traditional method of boiling water.  When the eggs are done, set them aside on a paper towel to drain.  Melt one tablespoon of butter in a pan and toss the asparagus around in the butter to warm the asparagus.  Place the asparagus on a plate, top with the poached egg, and a spoonful of sauce.  Sprinkle with parsley and serve.  Good with bacon and toast.

Poached Egg and Asparagus

The next morning, we had what he called Cheesy Eggs.  Each serving was enormous!  He took large oven safe bowls and line the bottom with three slices of Canadian bacon that overlapped.  He put about a cup of shredded sharp cheddar cheese on top of them then made a “nest” out of the cheese into which he put two or three eggs that were lightly beaten.  I suppose you could leave them alone, too, and not beat them.  Then he said he drizzled just a tablespoon of heavy cream into the cheese being careful not to get any in the eggs.  He sprinkled dill over the eggs and baked at 350 for fifteen minutes.  He then sprinkled them with grated parmesan cheese and baked for another fifteen minutes.  He took them out of the oven and let them set for five minutes, then he CAREFULLY used a spatula to slide them onto the plates.  He served them with biscuits and they were very cheesy, very eggy, and very bacony.  And VERY good.  Sorry no pic available, but the next time I make them, I’ll take one and post it here.

The morning we left, we had eggs Florentine.  Florentine anything simply means spinach is added.  I’ve loved spinach since I was four and watched Popeye on Saturday mornings.  My little brother and I used to think that if we ate the spinach first, all the other food on top of it would cover the effects of the spinach so we always ate it last.  I was in my teens before I tasted hot spinach.  But this dish was so much better than anything I’d tasted up to then.  Cook one pound of fresh spinach and squeeze out as much water as you can.  For each person, toast an English muffin and butter it.  Place the two halves on a plate and top with grilled ham, or bacon, or Canadian bacon.  Place a thick slice of ripe tomato on top of the ham, then a dollop of cooked spinach.  Fry one egg for each muffin half, and fry it sunny side up so the yolk is runny.  Place the hot egg on top of the spinach and top with a small grind of fresh black pepper.  Serve hot.  As you break the yolk, it will run into the spinach and tomato and create a wonderful sauce on its own.  Alternatively, you can top it with a spoonful of Hollandaise sauce, as you can see in the picture.


I’ve enjoyed this trip down memory lane and I hope you have too.  Let me know if you have any questions or how successful you were if you tried any of these.




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