Welcome to Heart of the Village Inn

Recipes from the Heart of the Village Inn

Our Inn's breakfast repertoire is filled with delicious ways to remember your visit to Vermont through your tastebuds!  Here are two of our more popular selections:

Orange Cinnamon French Toast:

Serves 8
5  Lg. Eggs
1 Cup 1/2 & 1/2
1 to 2 t Grated Orange Rind
1 T Orange Juice
1/4 to 1/2 t Cinnamon
8 Slices Hearty White or Whole Wheat Bread (we use La Panciata)
Beat Eggs well and add 1/2 & 1/2 - mix well
Add Orange and Cinnamon and mix again
Pour mixture into a shallow dish
Cut bread diagonally and soak briefly in the egg mixture
Melt butter in a medium hot pan until sizzling
Cook until lightly browned on both sides
Serve with butter and Vermont maple syrup

Vegetable Fritatta:

Serves 12

16 Large Eggs
1/4 Cup 1/2 & 1/2
10 to 12 Stalks Asparagus - 1 inch pieces
Small Shallot - minced
1/2 Large Red Pepper - medium julienne
1 Medium Idaho Potato - baked, peeled and large dice
6-8 Medium Mushrooms - sliced
1/2 C Grated Swiss Cheese
 S & P to taste
Herbs (thyme, dill, parsley) your preference
Saute shallots until translucent over medium heat
Add mushrooms and red pepper and saute for another 4-5 minutes
Add Asparagus and saute for 3-5 minutes more
Spread vegetables evenly in a lightly oiled 9 X 14 " glass dish
Scatter diced potato evenly over vegetables
Beat eggs with 1/2 &1/2 - add S & P and Herbs
Pour egg mixture over vegetable and sprinkle Swiss on top
Bake in a 350 degree oven for about 30 minutes

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