Inn at Glencairn: What Sets us Apart from our Hotel Friends?

Bucolic Setting!

Since we are the only Bed & Breakfast in the Princeton area, we do not have to constantly compare ourselves to other Bed & Breakfasts. So we often compare ourselves to nearby hotels. When we first opened, we thought we could never compete based on location with the in-town places, but after hearing our guests comments and reading countless reviews, we have grown to realize that our setting provides something that an in-town location cannot: peace and quiet. Driving onto the property and viewing the barns and outbuildings immediately takes you back to another time - a welcome respite after a day of touring or hours of endless meetings.

Eggs Glencairn: Our version of Eggs Benedict

Being the only B&B in the area also gives us an opportunity to truly showcase how we are different. Have you seen the breakfasts that Lydia dreams up daily? If not, check out some of the pictures HERE! I would challenge you to find something comparable anywhere in town. Homemade granola AND homemade yogurt? Farm fresh produce and microgreens? Three choices daily to please just about any palate and appetite? Plus, we cater to any and all dietary restrictions!

You know something else you will not see in town? FREE PARKING!!! Chances are you have a car, and chances are you might not want to deal with a valet or endless loops around a parking garage. I LOVE Princeton, but have you seen some of these parking garages? Um, barely enough room to shimmy in and out without a scratch! Plus, overnight parking expenses can add up easily - even just for one night!

Our Great Room dates back to the early 1700s!

And, of course, we have history! Lots and lots of history. Our Inn dates back to the early 1700s. We have oodles of history. Our Great Room has a huge fireplace that you can literally walk into. This is the stuff you see in historical sites and museums - but when you stay at the Inn you are literally surrounded by it as long as you like. This is not a Disney-fied reproduction, this is the real deal and you can explore all the corners and quirky aspects of it.

Finally, we offer comfort and personalized service. We only have five rooms. Lydia is an expert when it comes to reading guests. Want to chat, she will chat. Want to wander around ALONE, she will leave you ALONE! Want to sit alone at breakfast, we can make that happen. Have allergies or sensitivities? We will cater to your requirements. Our rooms, beds, and bathrooms have all received rave reviews from our guests. We want you to be comfortable and we will go out of our way to make that happen. Call ahead if you have truly quirky needs and we will work with you!

So, go ahead and compare us to the hotels around. We offer things that no other property can. Book for visit now and see what thousands of our happy guests are talking about!

When did Authentic become Trendy?

The word authentic gets thrown around a LOT. It seems to be a favorite among travel bloggers and influencers who are encouraging their readers to travel authentically. What does that even mean? When did it become trendy to be authentic? 

If you consider constantly examining what matters most to our guests as being authentic, then count us in! When you pull back the curtain and take a deep dive, what truly matters most is a comfortable bed in a clean room that is aesthetically pleasing. If it's that easy, then why do so many properties get it wrong? Mostly because they over promise and under deliver.

Here at the Inn we try to be brutally honest. The structure dates back to 1736 which means the floorboards are wonky and angles don't always meet at 90 degrees. Ceilings and doorways are low in certain areas and doors tend to creak occasionally. We call that charm, and besides demolishing the place, there is little we can do about it. 

What we can control, we do. We make sure our beds are comfortable and our bathrooms are spotless. We make sure our greetings and interactions are warm and friendly without being overbearing. We make sure that we offer several options for breakfast and that our guests dietary requirements are met. We make sure our furniture throughout is well maintained and cozy. We make sure our guests are safe by carefully maintaining the structures and strictly adhering to the latest health and fire codes.

So, when you come to the Inn, you can expect us to give you our best effort to make your stay as comfortable and enjoyable as possible. We aren't sure if that makes us authentic or trendy, but hopefully it makes you want to come back! 

Spring Break: Eggs Benedict "Gone Wild"

It all started with Eggs Glencairn: Poached eggs, arugula, and crispy prosciutto atop a croissant, drizzled with Hollandaise sauce.

That version of Eggs Benedict (pictured here) placed in the top 10 for B&B breakfasts! 

As Spring approaches, Lydia is excited to shake things up again with a few of her latest versions of this classic breakfast dish. 

Here are five that she has lined up to try this Spring. Call ahead if you are interested in trying one and I am sure she will work it into the schedule!  

Italian Eggs Benedict: Poached eggs, grilled bell peppers, fresh spinach, fried Pancetta over a Polenta slice, topped with Marinara sauce.

Greek Eggs Benedict: Poached eggs, chopped fresh onion and pepper, Feta cheese, lamb sausage over a toasted pita, topped with Tzatziki sauce. 

Eggs Bollywood: Poached eggs, fried Paneer cheese, cooked spinach over toasted Naan, topped with Tikka Masala hollandaise.

California Eggs Benedict: Poached eggs, goat cheese, asparagus over toasted Sourdough bread, topped with avocado hollandaise.

PacNW Benedict: Poached eggs, cream cheese with chives and onions, salmon over Dave's Killer Bread, topped with Hollandaise sauce.

"Best Quiche Ever"

When your Chef and Innkeeper says she just made the best quiche ever, you take note, especially when guests tell you that they nearly proposed to her after having her scrambled eggs! Travel is still slow these days, but Lydia continues to try new recipes and perfect old ones. Here is her latest. Or as she calls it “one of the best quiches ever … really!”

Sausage and Spinach Quiche:

8 ounces of your favorite ground sausage

4 ounces of cream cheese

1/2 cup shredded sharp cheddar cheese

5 eggs

1 1/4 cup heavy cream

Handful of spinach

Directions: Brown the ground sausage. Add cream cheese and mix so sausage is covered. Remove from heat and pour into pie plate. Add a little water to the pan used for sausage and wilt the handful of spinach. Layer the wilted spinach on top of the sausage mixture. Cover with shredded sharp cheddar cheese. Sprinkle with salt and pepper. Blend the eggs with the heavy cream and pour over the mixture in the pie plate. Bake at 350 degrees for 45 minutes. Let the quiche rest for 10 minutes before serving. Enjoy!

Inn at Glencairn recognized in TripAdvisor Hall of Fame!

We are so thrilled to be recognized in the TripAdvisor Hall of Fame for receiving the Certificate of Excellence award for five continuous years from 2015 to 2019. We strive to give each guest a wonderful visit, and we take our reviews seriously! Thank you to the nearly 400 guests who took the time to sit down and give us feedback on their stay. Luckily, we hit the mark more often than not with 98% of our reviews in the Excellent to Good category! Kudos to our past Innkeepers who have laid the groundwork and to our current Innkeeper, Lydia, who has elevated our breakfasts and customer outreach to an exciting new level. Looking forward to another great year at the Inn at Glencairn!

Quiche, Quiche, and more Quiche!

After many servings of quiche made every possible way, our own Chef Lydia has discovered that most of our guests prefer not to indulge in the carb-heavy (though entirely tasty) butter crust. Therefore she has perfected a crust-less quiche that is popular with everyone and results in a spotlessly clean plate when finished!

Chef Lydia’s recipe is often requested, so here it is for you to make at home.

Quiche Glencairn

Blend to a creamy liquid:

• 4 eggs

• 1 cup sour cream

• 1 cup cottage cheese

• 1/4 cup shredded Parmesan cheese

Spray a pie dish with nonstick spray and layer any prepped vegetable and cheese choices that you like. (See below for ideas!)

Pour the egg liquid (described above) over the layers.

Bake at 325 degrees F for 35 to 55 minutes depending on your oven.

When done, the middle should barely jiggle and you should see color around the edges.

Let rest for 5-10 minutes before cutting and serving.

Some popular combinations at the Inn are:

• Marinated artichoke and Dubliner cheese (KerryGold)

• Sautéed asparagus, chopped fresh spinach, cheddar cheese

• Broiled tomatoes (heirloom or cherry), fresh basil cut into ribbons, mozzarella cheese

• Fried and drained sage sausage, caramelized leeks and bell peppers, shredded Gouda cheese

Be creative and try your own favorite vegetables, herbs and spices, and cheese combinations!

Eggs Glencairn: Best B&B Breakfast!

We are in the running for the BEST B&B Breakfast!  Our signature dish -- and one of the few breakfasts Lydia repeats on occasion-- Eggs Glencairn, has been advanced to the final round of voting by BedandBreakfast.com for their BEST Breakfast contest!

Some of you may have enjoyed our creative take on a classic Eggs Benedict: The toasted croissant and crispy prosciutto add a touch of crunch and saltiness to the raw greens and sauteed vegetables, tied together with a light Hollandaise and a perfectly poached egg.

If you have enjoyed our breakfasts, please vote for us here so that we can win the coveted title!