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.

Getting Ready for Jersey Fresh Tomatoes!

This simple recipe allows for the sublime combination of Jersey Fresh Tomatoes and sharp cheddar cheese to create the perfect Summer Brunch treat!

Tomato Pie

Ingredients
Par baked pie crust (homemade or store bought)
2 large tomatoes or several medium size
8-10 oz shredded sharp cheddar cheese
Fresh herbs of your choice
Salt & pepper

Directions
Slice your tomatoes into 1/2 inch slices, salt the tops, and place on a paper towel to drain a bit. Leave them for 20 minutes at least. Chop your herbs (our recipe uses fresh green onion and thyme). In a par baked crust, layer cheese, herbs, and tomato, twice in that order. Top with cheese and some herbs. Bake at 350 degrees for 30-45 minutes. Be sure the crust is nicely browned on the bottom. Remove and let sit for 10-15 minutes. Serve warm. (NOTE: because there are no eggs, baking longer than stated is fine. Go with how it looks.) Enjoy!

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!