Ordinarily I'd happily invite friends over to stay at our home, but we've got a little 1920's  two bedroom cottage.  Hardly big enough for two families ... although, I could pitch a tent in the basement and we could make it fun like a good old fashioned grade school sleep over.  Hmm ... naaaah.

Instead, our friends Jim & Ana at the Mount Dora Historic Inn graciously hosted them at their Conch House Cottages so they could have their own home away from home.  It's literally just a few steps away from our front door.  The only condition ... we all had to do breakfast together.  Wonder what happens when you get a group of people together in the morning that love food?

Breakfast lasts aaaaall daaaaaaay!

That's my kind of morning.

We had much to celebrate after she and her son, Nathan, and I survived crossing 4 lanes of traffic led by a kamikaze pedicab driver across NYC's 5th Ave.  You can see some Flip cam action of that ride here ...

Notice that we're laughing hysterically.  Lesson learned, when in the face of death ... smile.

The photos in this post are from SteamyKitchen's talented eye and quick triggered shutter finger.  One cup of strong coffee and she's whippin around the kitchen with her 5 lb lens totally workin the food.

In the recipe below, I kept Chef Jim's instructions just as he gave them to me.  For one, I didn't remake this one in my kitchen yet, so I have no comments other than Mmm and Yum.  But you'll notice a few of his notes will make you scratch your head and say, "really?"  Yeah, he's a joker.  He had me once asking our local grocery manager what the difference was between "hens" eggs and "chicken" eggs.  There is none.  Ha ha.

First ... a little food porn ... some drooling ... and then ... the recipe .

I have no words.  No commentary.   Just pure silence awe.

Okay.  One small teeny little comment.  Notice the purple mug in the right hand corner.  Yeah, the one that is the size of a coffee pot.  Jim said his doctor told him he could only drink one cup of coffee ... so he just upgraded his mug.  For all the coffee lovers out there ... that's not lying, right?  It is one cup of coffee, it's just 20 ounces.  LOL!

And one final note ... this was our 3rd course that day.  Good thing I started running as a hobby!

Enjoy!

Italian Breakfast Strata

from the Mount Dora Historic Inn

Ingredients

Egg mixture
12, large eggs
1, tsp dry mustard
4, dashes of your favorite hot sauce
Black pepper to your liking
8, ounce sour cream
½ cup whole Milk
4 oz hand-grated Cheddar
4 oz hand-grated Muenster

Ingredients for Layers
Day old Italian sandwich bread—hand-pulled into ½ inch pieces—about a 1 ½
¼ each green, red and yellow peppers—cored and diced
¼ medium onion—peeled and diced
½ lb of boiled ham—hand-pulled into small pieces
4 oz hand-grated Cheddar
4 oz hand-grated Muenster

Method for Eggs

Whip together eggs, sour cream, and milk—then add spices and blend well—electric blender works best—set aside

Architecture of the layers

1) Grease well a standard pie-dish
2) Layer enough day old bread to cover the bottom of the dish
3) Sautee your onions and peppers in little olive oil—cool—then evenly layer over the bread
4) Then spread ham over the veggies and, finally, spread both cheese over the top
5) Pour ½ of the egg mixture over the layers and let sit for 5 minutes—this allows the bread some time to soak up the egg mixture
6) Add the rest of mixture reserving 1/3 inch of space from the top of the pie dish
7) Place in pre-heated oven ... Then pour remaining mixture just to the top-edge of the pie dish—this prevents spilling of egg mixture—on your floor, in the oven and on your shoes.
8) Bake for 60 to 65 minutes at 350 degrees or check with an instant read thermometer to 180 degrees internal temperature –Allow to temper and set for 6 minutes before slicing.

Note: The Strata will get puffy on the sides first and then the middle will puff during the final minutes of cooking.  If the middle does not puff—it is not done!

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Tammy with the Mauger Estate B&B in Albuquerque submitted this recipe.    Coming from the South West, full of  bright colors and a little heat, this is a great one to bookmark and whip up in the morning when the grey winter blues stroll in.

Here's what you'll need.  Get out a pen and paper or hit your print button 'cause there's a lot of goin into this souffle casserole.  And unbelievably ... wait ... the world just stood still for a whole 1/100th of a second ... I didn't FORGET an ingredient.  WOW!

Hmm.  Looking at the recipe again there really isn't a whole lot to it.  Didn't mean to make it sound intimidating (or LOOK) intimidating by my big menagerie of ingredients.  I think I went a little overboard with double checking and re-checking to make sure I didn't forget anything.  There are at least 4 of those in the photo that are "accoutrement" for serving.  Including:  the tortillas, sour cream, salsa, and jalapeno that I'm too wimpy for.  Anything that sets my mouth on fire and requires a fire hydrant to put out is a bit too much spice for my tongue.  But, for those that like nuclear heat, chop it up and serve it on the side.

Here's the "list" in order of appearance ...

Whisk together:

8 eggs, 1/2 cup of flour, 1 tsp baking powder, 3 tsp dry mustard, 1 tsp salt, 1tsp cayenne pepper.

Then add:

2 cups cottage cheese, 2 cups shredded jack cheese, 2 cups shredded cheddar cheese, 2 cups corn, 16 oz. green chilies, and my favorite ... 2 tablespoons of lavender.

Let's take a look, shall we?

All the color spread across my counter has got me thinking of this a a painter's pallet.  Fortunately, it doesn't require anything too artsy.   The lavender smells AMAZING.

The green chilies took me a little while to find at my local grocer.  Mostly because they have "two" Latin food areas.  After I went up and down a few aisles I ended up finding them in the most obvious location ... next to taco mix and shells.  These came in small little cans, so I had to use 4 cans to get 16 oz.  Make a note of that when you go shopping.

And it's as easy as it sounds.  Get one great big ole bowl, whisk together your eggs, and then add the first list of ingredients.  Starting with flour ...

Then your spices and baking powder.

Blend.  Mmm.

Next add your cheeses.  Starting with cottage cheese.  Can't you just hear it plop?

Now.  The recipe called for "Jack Cheese."  I found Monterey Jack.  And Colby Jack.  But not just plain old Jack.  Then it got me thinking, who is Monterey or Colby anyway?  Where did these names come from?  Inquiring minds want to know!  Mixed cheese going into the bowl ...

Then the corn.  You can use fresh, frozen or canned.  I opted for canned.  Just make sure you drain and rinse.

Add in the chilies and stir.

Wow.  Lavender. I love this little flower, but I've never cooked with it.  I've eaten it once, in a cheese that I can't remember the name of, and  it was fabulous.

Rub it together between your fingers to release the aroma and flavor.

Now your souffle is about ready!

Add the shredded potatoes to a 9 x 13 greased pan.

You can just spray it with Pam.

This is my "oh my God, is it all gonna fit?" face ...

I don't know.  I'm beginning to wonder if I should bring out a second pan.

Well, whatdya know.  It all did fit into one pan!  Forgot about that nifty thing called gravity.

Sprinkle on some paprika and bake at 350 degrees for an hour.

When it's done, let it cool for a bit (maybe about 5 minutes) and then slice and serve.

New Mexico Souffle

Ingredients & Directions

Whisk together the following:

8 eggs

1/2 cup flour

1 tsp baking powder

3 tsp dry mustard

1 tsp salt

1 tsp cayenne pepper

Then add:

2 cups cottage cheese

2 cups shredded jack cheese

2 cups shredded cheddar cheese

2 cups corn (frozen or drained canned)

16 oz. green chile

2 tbsp lavender (rub between fingers/palms to release aroma and flavor)

Additional Ingredients:

2-3 cups shredded potatoes (hash browns)

tortillas

salsa

sour cream

In a 9 x 13 pan, spray with Pam and layer the bottom of the pan with shredded potatoes (frozen hash browns).

Next, pour the cheese/egg mixture over the potatoes.  Dust with paprika and bake at 350 degrees for an hour.  Serve with tortillas, salsa, sour cream and raspberry chipotle sauce.

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This has to be the easiest and healthiest breakfast I've made in a long time.  Simple ingredients, fabulous flavor. It was given to me by the Grandison Inn located in Oklahoma City and it is their most requested breakfast dish among guests.

Once you make it for the first time, it's the kind of recipe that stays in your head that you can whip up quickly without even thinking twice about it.  Don't ya just love those?

All you need is 2 small ramekins, eggs, diced ham, cheese, and salsa.

I don't know about you, but anything with cheese is divine in my book.

I contemplated just layering the ham into the bottom of the ramekin whole, it just fit so nicely.  But it's much easier to eat and mix with the other flavors if you slice it.

Layer your ham first, then salsa, then crack your eggs and add them whole without breaking the yolk.

Yes, I said whole eggs, not scrambled.  I have to admit, when I read this part on the recipe I thought it was a little strange.  I had to resist the urge to scramble them and mix all the ingredients together. But the end result is yummy, trust me.

Place your ramekins on a cookie sheet or baking dish in case of spillage, and then bake for 20 minutes at 400 degrees.

When the eggs have just started to turn white, remove from the oven and sprinkle on the cheese.

This is me ... making a funny face ... because I nearly forgot an ingredient.

I'm notorious for this.  I could have a "Where's Waldo" contest of finding the missing item in all of my ingredient shots.  But I have a good excuse for this one.

This is something I added that was not in the original recipe ...

hence ...

it wasn't written down.

It's a cup of fresh cut green peppers, tomatoes and onions to add a little color and crunchiness to the dish.

Add back to the oven and bake until the cheese is melted.  Watch closely ...

don't walk away to check email ... this happens quick.

Remove from the oven and let cool for 3 to 5 minutes before serving.

Doesn't it look delish?  Happy little healthy breakfast ...

--Rachelle

Grandison Signature Eggs & Salsa

Ingredients

(per bowl or ramekin)

1-2 eggs

1 - 2 tbs mild salsa

1/4 cup diced ham

grated cheddar cheese

Directions

1) Preheat over to 400 degrees and coat ramekin dish with cooking spray.

2) Line the bottom of the dish with ham and spoon salsa on top of ham.

3) Break open the eggs to go over salsa.  DO NOT stir the mixture together.

4) Bake in oven for 20 minutes or until the white of the egg is beginning to set.  Start watching closely after 20 minutes. Remove from oven.

5) Layer the grated cheddar over the egg dish and return  to the oven and bake until the cheese is melted and a light golden brown on some places.

6) Let cool for 3 to 5 minutes and then serve.

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Chef Jim shared with us his secret to making the best omelet, cooking asparagus, and even a little dance that makes water boil faster. The recipe of the day was his Bacon Asparagus Stuffed Omelet with Buerre Blanc sauce. It's the perfect gourmet breakfast for two.

****Now, there are so many different methods for making an omelet. Some add water, some add milk, some cook with butter, some with oil, there really is no "wrong" way ******

Want to make your own awesome omelet? Here's what you'll need

Freshly cooked bacon and asparagus, eggs, 1/2 stick of butter, 1/2 Cup fresh grated cheese, dried mustard powder, salt, freshly ground pepper, a dash or two of Tabasco

First, start off by taking a look at my side notes for creating the buerre blanc sauce and perfectly cooked asparagus.

Now, let's get started on the perfect omelet. Chef Jim has a couple of secret ingredients I've never added to my omelet mix ... Tabasco and mustard powder. The first step is an easy and familiar one ... just break your eggs into a deep mixing bowl and whisk together.

Then sift your mustard powder through a sieve to break up any clumps and add about 5 "dashes" of Tabasco to taste. Personally, I usually don't like hot sauce, especially on my breakfast. But adding the Tabasco at this stage gives it a little more flavor without the kick. Also add just a dash of water (Chef Jim's not known for measuring things) and whisk together again. You're about ready to start your omelet.

Bacon. Bacon. Bacon. I hear the voice of that pooch in the bacon strips commercial chattering on in my head.  I'm just as crazy about bacon as he is ... except ... of course ... this is the real thing.

Prepare the bacon as you normally would. The TIP here is, after you've finished cooking it stove top, sandwich between paper towels and microwave for about 10 to 15 seconds to further absorb the extra grease. This tip makes for extra crispy bacon.

Chef Jim likes to use butter AND olive oil to coat his frying pan. So, just in case the olive oil and asparagus threw you for a loop and gave you the impression that this is a "healthy breakfast" ...  let me just say that the taste is worth EVERY calorie. Especially the buerre blanc sauce. Mmm. On with the omelet .

Chef Jim quoted Julia Child as saying, "an omelet contains a hard outer shell of eggs containing a soft scramble." Here's his tip on how to get an evenly cooked omelet. Lift up the cooked edge and allow the uncooked egg to flow around it. This creates layers of cooked egg. See the sequence below ...

At this point, you want to flip your omelet and layer with the goodies you've pre-prepared such as the bacon, asparagus and sprinkle with cheese.

Here's another extra step I had never considered. Jim pops his omelets in the oven for 3 minutes at 375 degrees in order to bring everything to the same temperature. Note, if you are going to do this, you need to make sure you have oven-safe frying pans (without any plastic parts) and remember to use oven mitts to remove them!

Flip them onto your serving plate ... drizzle with buerre blanc sauce ... savor the moment ... sprinkle with paprika ...

Bacon & Asparagus Stuffed Omelet

Ingredients

Bacon
Asparagus
7 Eggs
1/2 stick of Butter
1 Cup Fresh Grated Cheese (we used muenster and cheddar)
Dried Mustard Powder
Salt
Freshly Ground Pepper
Tabasco

Directions

1) Create your buerre blanc sauce and perfectly cooked asparagus.

2) Break your eggs into a deep mixing bowl and whisk together.

3) Sift your mustard powder through a sieve to break up any clumps and add about 5 "dashes" of Tabasco to whisked eggs.

4) Prepare the bacon as you normally would. The TIP here is, after you've finished cooking it stove top, sandwich between paper towels and microwave for about 10 to 15 seconds to further absorb the extra grease. This tip makes for extra crispy bacon.

5) Add butter and olive oil to coat frying pan.  Bring heat to medium high.

6) As egg is cooking, lift up the edge and allow the uncooked egg to flow around it. This creates layers of cooked egg.

7) When omelet is firm,  flip and layer with the goodies you've pre-prepared such as the bacon, asparagus and sprinkle with cheese.

8 ) Add omelets to the oven for 3 minutes at 375 degrees in order to bring everything to the same temperature.

9) After baking for 3 minutes, slide omelet onto your serving plate ... drizzle with buerre blanc sauce ... savor the moment ... sprinkle with paprika ... and enjoy!

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Awhile back, I wrote about my artist friend, Teresa, who came to stay with us during our Annual Art Festival and then again at our Craft Festival to showcase her awesome handmade leather journals. I still have mine sitting on the shelf ... empty ... because my handwriting is atrocious and I've been procrastinating until I take an art class to learn to draw and make something worthy her her craftsmanship.

But I digress ...

Anyhow, Teresa's husband whipped up this recipe while they were Inn-sitting in Montana and just called it the Silver Forest Inn Special. It has eggs, cheese and puffed pastry ... which in my book ... makes it divine.

The ingredients ...

Two pastry sheets ... an onion ... butter ... cheese ... about a dozen eggs ... and the secret ingredient ... Dijon mustard.

Drop a dab of butter in a frying pan on medium heat and let it melt down and sizzle.

Next, chop up your onion. I like purple onions for their slightly sweet flavor and for the color. If you decide to cook with oil instead of butter, you might want to go for a yellow or white onion as the oil reacts to the acid in the onion and turns bluish green. Same great flavor, still edible ... but strange color.

At this point, my kitchen already smells delicious but my eyes are tearing up like I just watched a Hallmark commercial. I've tried every trick in the book to not cry while chopping onions. If you've got one that works ... please share!

While your onions are sizzling, prepare your puffed pastry on a cookie sheet. I have a baking stone, so I used some parchment paper to make it easy to remove after baking.

Next, spread the dijon mustard evenly over the pastry. At this point, I had discovered that I through out my pastry brushes last time I used them. A result of waiting way to long to do the dishes and having them harden like a bristled cleaning brush. So, I improvised with a spoon. Pastry brushes added to my shopping list.

I like freshly shredded cheese for a more sharp flavor. My friend Jim, the photographer, was afraid I was going to add some knuckle to this sandwich and couldn't watch. Ever see a photographer try and take a picture without looking? It's quite funny. No knuckles were added.

Now that you've got your pastry ready and your onions cooking, time to whip up some eggs. Do this just as you would if you were making scrambled eggs or an omelet. I used about a dozen eggs here. Don't forget your egg shell trash bowl for easy clean up!

I get a big kick out of these "egg snot" pics.  Must be my inner kid surfacing.

When your onions are just starting to brown, but not fully cooked,

add your eggs and scramble them.

When the eggs have started to clump together, but are still a little wet, it's time to spread them over your pastry. Since you'll be baking them, you don't want them to cook all the way otherwise it will be a little too dry.

Sprinkle on your cheese, salt and pepper to taste ...

Whip up about 3 egg whites to dust on top of your pastry to make it golden brown and crispy.

Again, I'm using my hands since I threw out my pastry brushes last time I used them.  This feels gross.  Not liking the egg snot very much now!

Pop your pastry in the oven at 400 degrees for about 35 minutes.

The pastry will rise and puff up. Mmm.

Doesn't it look like a giant egg sandwich? I was tempted to try and pick it up with two hands and fake like I was going to bite into it like a sandwich ... but ... I didn't want to chance it me dropping it on the floor without ever having a chance to taste it! What a tragedy that would be for just a simple sandwich joke!

It serves well as a casserole and can be cut into squares to serve nine.

Mmm ... pastry ... cheese .. eggs ... spicy Dijon ... this is breakfast lunch and dinner today. And I'm not complaining about that AT ALL!

--Rachelle

Here is the complete recipe ...

all the purchasing power of PayPal at my fingertips ...

and I can't get one single friggin kind of beer?!

From New York?!

How can this be!?!?!?!?!?

Something about alcohol crossing state lines ... whaaaaht???? I suddenly had a shimmering glimpse of what it must have been like during prohibition. So sad.

If you're going to try this recipe ... and you don't live in the State of Florida ... you MUST try it with Brooklyner Weisse Beer as it was intended.

And then email me or comment about how delightful it was a totally rub it in my face that I'll never know ... that is ... until I go on vacation out of state somewhere and whip this up again.

Inspired by a visit from Tom and Gayle, and in an effort to entice my photographer friend Jim (check out some of his other images here) to pop over for some breakfast ... I paired breakfast with beer.

It was a late breakfast ... I promise ... after noon.

This was a little outside of my box as it was not an "inn" that gave me the recipe. I found the recipe on Tom's website, BrooklynBrewery.com . Having beer with breakfast intrigued me. While I have to confess that I'm not normally a beer drinker ... this was an AMAZING flavor pairing. Since I couldn't procure the Brooklyner Weisse, I just had to use a substitute (but still very tasty) beer with my breakfast.

Follow along our fun day of drinking beer and kitchen debauchery.

I have the recipe in it's entirety at the end of the post.

The Players ... 2 to 3 eggs, a log of goat cheese, granny smith apple, a dab of butter, a splash of milk, a wee bit of vegetable oil, and a pinch of sugar. Okay. Maybe a little more than a pinch.

You're going to need two (2) pans ... one for the apples and one for the omelet.

Melt the buttah.

Add a dab of oil to the pan you're going to use to make the omelet.

While you're waiting for your butter to melt ... you can start on the following.

Such as chopping your apples. I use this nifty tool. Is that cheating?  I think I've had this cutting-corners guilt trip before.  Anyway ... take a swig of beer to ready your pallet.

Remove the skins from the apples and make the slices about 1/8 inch thick ...

or should I say thin?

If you've got a beer open at this point ... careful with the knife.

Arrange your apple slices in the hot melted butter.

Sprinkle on the ... ah em ... pinch of sugar. I think I used an 1/8 of a cup.

While your apples are browning (stir them occasionally)

slice up your goat cheese and break into crumbles.

Goat cheese is my favorite ... but it's a sticky sucker!  I got it all over my hands

If you're making an omelet for one ... as in ... just for yourself ...

now is an appropriate time to lick your fingers.

Who want's to waste delicious goat cheese?

If you're making an omelet for yourself AND others ...

then now is a good time to go wash your hands

while the photographer snaps a shot of the lonely goat cheese.

Next, prepare your eggs as you would to make an omelet.

What on EARTH was I thinking using this tiny bowl. I'll tell you what I was thinking ... I've got two other great bowls to use ... but they're both in the dishwasher. Darn! Sip some beer.

So, now how am I going to whisk these babies?  Can't exactly tip the bowl.  The beer is getting my creative side going.  Or ... maybe it's just making me forgetful?  Here was my great solution ...

Not exactly a "Top Chef" method for whisking eggs.  But it was fun.  And I laughed.  A lot.  (Take another swig ... it is after noon, after all!) Oh yeah. I forgot. I needed to add a splash of milk. Now I'm not laughing. Sobered up real quick. I've run out of room in my tiny bowl.

Pour your eggs into the pan when the butter/oil is hot enough to sizzle ... but not so hot that it will burn.

After the egg has coagulated (can you believe I'm using such big words with a beer in hand?), run a spatula around the edges of your omelet to unstick it from the pan.

Then you're going to lift it up by the edge and tilt the pan so that the liquid egg runs into the empty space you've created ... thus cooking more evenly.

How am I able to do this so gingerly after starting in on the beer?

Nearly spilling eggs on my floor sobered me up.

Ah, there we go. A nearly perfect omelet ready to flip.

Obviously I hadn't sobered up enough! Or, as Julia Child would say, I must not have had "the courage of my conviction."  Ah well.  I didn't add it back to the pan.  I've got plenty of eggs.  We'll just make some more.

After you get your omelet flipped ... and back in the pan ... it's time to put it all together.

Apples look good, sweet and slightly caramelized.

Add your apples and cheese.

Pour your brew.

Voila. Beer ... with breakfast!

The sweetness of the apples with the creaminess of the goat cheese wrapped in fluffy egg is divine. Now. After taking a bite. Take a sip ... WOW that's good!

--Rachelle

Goat Cheese & Apple Omelet

from the Brooklyn Brewery
Serve with Brooklyner Weisse

Ingredients

3 Tablespoons Butter
1/2 Granny Smith Apple, peeled and sliced thin
Pinch of Sugar
1 Small Log of Goat Cheese (approx. 4 ounces)
2 Extra-Large Eggs
1 Tablespoon Milk
Black Pepper to Taste

Directions

1) Melt half the butter in a small nonstick saucepan or wok over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside. Cut slices of goat cheese, 1/2 inch thick.

2) Beat eggs and milk together, just until uniform. Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn over.

3) Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper to taste. Serve with Brooklyner Weisse.

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