Bed and Breakfast Recipes

Our Inn's breakfast repertoire is filled with delicious ways to remember your visit to Vermont through your tastebuds! Here are a few 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


Home Rooms Reservations Specials and Promotions Custom Events, Meetings and Celebrations Policies About the Inn History Guest Comments Recipes Gardens, Grounds and Neighborhood Area Attractions Contact & Directions	Our Inn's breakfast repertoire is filled with delicious ways to remember your visit to Vermont through your tastebuds! Here are a few 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
5347 Shelburne Road • Shelburne, VT 05482 Toll-free: (877) 808-1834 • (802) 985-2800 • Fax: (802) 985-2870