Simple Inn Recipes

As we enter our second decade as innkeepers, I estimate that Nancy and I have served our guests thousands of meals. What’s really amazing, though, is that we did this from only a handful of recipes.

Hopefully we’re not the only innkeepers who specialize in proven dishes to avoid the confusion and anxiety of testing new breakfast entrees. In fact, as long as our guests stay no longer than three days our limited repertoire of recipes never fails to impress them, and returning guests look forward to enjoying their old favorites. How does it work? Quite well, thank you, with simple dishes that are easy to prepare and unusual enough to make them seem exotic.

For the benefit of bed and breakfast owners everywhere (especially those who rarely stray from the standards), here are just three of our favorite recipes, simplified, and for a entire range of recipes from simple to sophisticated, be sure to visit BnBFinder.com’s incredible list of B&B recipes

COCONUT COTTAGE FRENCH TOAST

This one never fails to impress. Prepared the night before, it’s a smart one to use when you know the following morning will be hectic.

Ingredients

One loaf of French bread

Five eggs

Quarter stick of butter

2 tbsp of honey

1/3 cup of orange juice

Cinnamon sugar

Confectioner’s sugar

Raisins

Directions

Mix five eggs into bowl with honey and orange juice. Slice loaf of bread into two-inch thick sections and dip into mix. Melt butter in microwave and coat bottom of metal pan, placing dipped slices onto the pan and sprinkling with cinnamon sugar and turning over to sprinkle on opposite side. Pour remaining mix over top of slices. Cover with aluminum foil and refrigerate overnight. Bake at 400 for 15 minutes, turning over to bake opposite side for ten more minutes. Sprinkle with confectioners sugar and raisins. Serves four (two slices each)

PUFFY EGGS

I’m sure there’s a better name for this, but we’ve never been able to think of one. Perhaps our most demanding recipe, it’s still pretty easy.

Ingredients

Ten eggs

Half-pint sour cream

Four ounces shredded cheese

Two thin slices boiled ham

One-quarter red bell pepper

Three scallions

Directions

Spray bottom of four ramekins with non-stick spray. Whip eggs, sour cream, and shredded cheese in bowl. Add diced peppers, ham, and scallions and add to mix. Pour evenly into ramekins then heat at 400 degrees for 40 minutes. Serves four.

SWEET STRAWBERRIES AND BANANAS

This one is so simple, it's crazy. But it's like dessert for breakfast and folks love it.

Ingredients

Pint of strawberries

Three bananas

Pint heavy whipping cream

Sugar

Directions

Slice strawberries and bananas and mix. Pour pint of heavy whipping cream into bowl, whip with mixer. Add in sugar and sweeten to taste. Put strawberries and bananas into dessert cup, pour cream over strawberries, and serve. Serves four.