Breakfast at Bay View Waterfront Bed & Breakfast
A full breakfast is included in the room rate.
Coffee or tea is ready on the sideboard whenever guests want it. Fill a mug and enjoy the morning on our porch, in our lawn chairs, or on the dock.
Breakfast is usually at 8:30, but we can accommodate earlier or later schedules.
Breakfast starts with juice and fresh fruit. The main course may be an omelet, French toast, eggs Benedict, or a strata accompanied by bacon, ham or local sausage. There will be rolls, biscuits, or muffins, and usually something seasonal from our garden or local farmers.
Fresh flowers are always on the table. Please make us aware of any dietary restrictions and/or preferences.
Here are some of our favorite breakfast recipes
Baked French Toast
Loaf of French bread
3/4 stick of butter
3/4 cup brown sugar
1 cup sugar or more to taste
1 T vanilla extract
Milk and 1/2 and 1/2
Melt the butter in a 9 x 13 baking dish. Mix in brown sugar to cover bottom. Slice bread in inch+ slices and arrange in dish. Beat eggs well. Add sugar and vanilla extract. Add enough milk-1/2 and 1/2 mixture to make 4 to 5 cups. Taste. Add sugar and vanilla if needed. Pour over bread. Allow to soak for an hour or overnight. Bake at 450 for 15 minutes. Reduce heat to 350 for additional 20 to 25 minutes or until set.
Allow 2 to 3 slices per person
4 English muffins
8 poached eggs
8 slices of good ham–mine usually comes from the deli
Split the English muffins so each person gets two halves. Put a slice of ham on each half. Top that with an egg and plenty of Hollandaise Sauce. Shown here with spinach and grape tomatoes from the garden.
½ cup butter
4 egg yolks
½ cup boiling water
1 ½ T lemon juice
Melt butter in double boiler. Beat the egg yolks well. Pour the butter slowly into the eggs beating the whole time. Add the water slowly still beating the whole time. Return to the double boiler which is not touching the boiling water in the bottom pan. Cook and stir until spoon is coated. Do not overcook. There is a thin line between done and curdled. Remove from heat and stir in the lemon juice. Cover and place over warm water until serving. Don’t return to heat.
3 Cups shredded Cheese (cook’s choice. I like sharp cheddar or a mixture.)
Sweet &/or green pepper
Chili powder or hot sauce
Salt and pepper
- Use these vegetables or any you like in amounts determined by how thick you want the frittata. Preheat the oven to 400.
- Beat the eggs. Add the cheese, chili powder/hot sauce, salt and pepper
- In an ovenproof pan sauté the vegetables starting with the ones taking the longest to cook. Have them wilted to tender, but not overcooked.
- Add more butter and melt.
- Add the egg mixture and stir until the bottom is set. Don’t overcook.
- Put the pan in the oven for 10 to 15 minutes until the top is set and lightly brown.
- Don’t overcook. The frittata will cook more after it is removed from the oven.
- Give it a few minutes to set and slice. Remember the pan handle is very hot.
So far not for breakfast, but one of our favorites
3 doz. oysters shucked or Qt. of selects
Oyster shells ( saved from prior use and well cleaned)
8 strips or bacon
½ sweet onion chopped (about ½ cup)
8 Ritz crackers crushed
3 handfuls of fresh spinach
Salt, pepper, a little garlic
Arrange oysters in shells.
Fry the bacon crisp. Set aside. Sauté the onion in the bacon grease. Pour off most of the grease and add a little water. Add the spinach to wilt. Add salt, pepper and garlic. Put all in food processor to just mix.
Top each oyster with the mixture.
Top with cheese if desired.
Bake at 400 for about 10 minutes.