Welcome 2016! The Carriage House Inn B & B is serving baked eggs in hashbrown cups during the month of January, as our signature dish. The recipe is easy to prepare and good for you, if you are trying to start the new year out by eating healthy. We generally serve this dish accompanied by roasted vegetables (butternut squash, tomatoes, asparagus, beets, etc.) that roast in the oven and present a nice color palate with the egg dish. We have just started using farm-fresh, organic and hormone-free eggs from Coleman Farms in Gladys. The yolks are a beautiful shade of orange-yellow. The eggs are delicious and full of great flavor.
Ingredients for Baked Eggs in Hashbrown Cups:
- 2 tablespoons butter, softened
- 20-ounce bag shredded potatoes
- 1 teaspoon garlic powder
- Kosher salt and fresh ground black pepper
- 12 extra-large eggs
- 3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp
Heat oven to 425 degrees. Use the butter to liberally coat the cups of a 12-cup muffin pan.
In a medium bowl, combine the potatoes, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Toss well. Divide the potato mixture evenly between the muffin cups. Use your fingers or the back of a spoon to firmly press the shredded potatoes over the bottoms and up the sides of each cup, completely covering them. Bake for 25 minutes or until the sides of the potatoes are browned and crisp.
Crack 1 egg into the center of each cup, then top each with a pinch of salt and pepper. Top each cup with several chunks of bacon. Bake for 15 minutes or until the egg whites are set. Set aside for 5 minutes, then use a fork to carefully remove each cup from the pan.
** You can use a standard size muffin tin or we have begun using a Texas-size muffin tin liner, made from silicon. Nothing sticks to it and the dish pops out of the silicon cup very easily! When using the Texas-size muffin tin I get between 6-8 egg cups depending upon how much I fill the cup with potatoes. Also, I place 2 eggs into each cup when using the larger size.
Our recipe for the month of December is our smoked salmon frittata with herbs. It is one that guests have enjoyed, that is pretty when plated and would be a great Christmas morning breakfast or brunch dish. It’s easy and quick to prepare. I hope this helps you with a Christmas meal. We serve it with a side of roasted potatoes and a fruit salad. Enjoy and Merry Christmas!
- 6 eggs
- 2 tablespoons half-and-half
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon freshly ground black pepper
- 3 ounces sliced smoked salmon, cut into 1 1/2-inch pieces
- 2 teaspoons olive oil
- 3 ounces cream cheese, softened
- lemon wedges
- In medium bowl, beat eggs, half-and-half, chives, dill and pepper. Gently fold in salmon.
- In a 10-inch nonstick skillet, with sloping sides, heat oil over low heat. Pour egg mixture into skillet. Using 2 teaspoons, drop cream cheese over egg mixture.
- Cover, cook 12-15 minutes or until lightly browned and bottom is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 6 wedges. Serve with lemon.
- Enjoy the smoked salmon frittata with friends and or family!
As the dog days of summer are alive and well in Central Virginia we are celebrating the end of season’s heirloom tomatoes this month in our monthly recipe post. As most of you know we post a recipe monthly. Usually the recipe is something we have served at The Carriage House Inn Bed and Breakfast. This month, although our guests would probably love this, we didn’t feel it fit into a breakfast menu, but we’re sharing with you anyway because it is delicious!
- For the best color and flavor be sure and purchase the freshest and most colorful heirloom tomatoes. We used dark orange tomatoes, but you can use whatever you find at your local farmer’s market. The most colorful golden yellow squash is also recommended.
- To make this recipe takes only about 15 minutes. Remember though that you need at least 2 hours to chill the soup in the refrigerator.
Enjoy this refreshing bowl of cold soup and beat the heat!
- 2 pounds yellow heirloom tomatoes, cored and quartered
- 1 small yellow onion, diced
- 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
- 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
- 1 garlic clove, thinly sliced
- 1/2 cup carrot juice, fresh or canned
- 3 tablespoons sherry wine vinegar
- 2 tablespoons olive oil
- kosher salt
- 1 avocado
- 1 small red heirloom tomato
In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
At serving time, halve, pit and dice avocado. Core and dice red tomato. Serve soup in chilled bowls topped with avocado and tomato.
July is cantaloupe month in central Virginia. They are ripe and ready for picking in our vegetable garden or at the Community Market in downtown Lynchburg.
To take advantage of the freshness of this gourd we are serving Cantaloupe Coolers as our fruit dish this month at The Carriage House Inn Bed and Breakfast. Yummy plus full of vitamins and minerals what’s not t love? It’s an easy drink to make in just a few minutes. Give it a try, or come stay with us and we’ll fix it for you!
Puree 4 cups chopped cantaloupe, 1 cup coconut water, and 2 tablespoons fresh lime juice in a blender until smooth. Pour over ice in a tall glass, garnish with a wedge of cantaloupe and a fresh mint sprig. Serve immediately. Serves 4.
Having trouble deciding what to cook for breakfast. We have over 50 breakfast entrees (and a few favorites) posted on our website. Click here to see our other recipes.
Recently we had a luncheon at The Carriage House Inn Bed and Breakfast and the theme was “Tropical” so Kathy decided to make Paradise Chicken Salad in Pineapple Boats. Basically you are making a chicken salad and serving it on the shell of the pineapple. It makes a great presentation and it is quite tasty. Typically we don’t serve lunch here at the bed and breakfast but we wanted to share this recipe with you in case you were having a brunch or luncheon party and wanted to try something different that makes a great visual statement.
- 2 fresh pineapples
- 2 1/2 cups cubed cooked chicken
- 3/4 cup diced celery
- 3/4 cup mayonnaise
- 2 tablespoons chopped chutney (we used a mango chuttney)
- 1 teaspoon curry powder
- 1 medium banana, sliced
- 1/3 cup salted peanuts
- 1/2 cup flaked coconut
- 11 oz. can mandarin orange segments, chilled and drained
Select firm pineapples with fresh green leaves. To prepare pineapple boats, first remove any brown leaves from the top by pulling them out. With a sharp knife, cut pineapple in half lengthwise through the green top. Then cut in half again, making 4 pieces, each with a part of the green top. Remove fruit from pineapple by cutting along curved edge with a sharp knife. Cut away eyes and fibrous core from the fruit you just cut. Cut fruit into chunks for salad. Drain pineapple shells, upside down, and the fruit on paper towels.
Combine pineapple, chicken and celery in a large bowl. In a small bowl, mix mayonnaise, chutney and curry powder. Cover each bowl and refrigerate. Just before serving, drain any juice from fruit-chicken mixture. Add banana and peanuts; toss lightly with mayonnaise mixture. Fill pineapple boats. Sprinkle each with coconut and garnish with orange segments. Note: Because some people may have an allergic reaction to peanuts we allowed each guest to sprinkle peanuts on their own serving. Likewise, some people don’t like coconut so we had a bowl of coconut that our guests could sprinkle on their serving.
When making our paradise chicken salad you can do a lot of the work the night before so that all you have to do the next morning/lunch is combine, assemble and serve.
The ladies at the luncheon loved the paradise chicken salad in pineapple boats and your guest will as well. This time of year is the perfect time for something tropical. If you really want to get into the tropical theme serve this with a pina-colada! For more recipes, check our recipe page on our website. If you will be visiting the Lynchburg area give us a call at 434-846-1388 to make your reservation or you can book on-line.
Our January signature dish for 2015 contains the ingredient black-eyed peas. Black-eyed peas were introduced to the new world in the 17th century in Virginia. In the United States eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. A number of breakfast entrees feature some type of hash, but our Sausage and Black-Eyed Pea Hash is a healthy way to start your day and is packed with great taste and flavor. If you are a vegetarian, leave out the sausage, if you are vegan you can also delete the egg and if you are gluten intolerant and tired of tasteless dishes then give this one a try. Our sausage and black-eyed pea has is a well balanced meal on a plate. Not only does this taste great, but it is simple to cook and takes less than 30 minutes to prepare.
- 8 oz. Andouille sausage
- 1 cup celery, diced
- 1 cup chopped fresh tomato
- 1 medium red bell pepper, cubed
- 1 medium yellow squash, cubed
- 1/4 cup water
- 2 teaspoons chopped fresh thyme
- 1 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 15 oz. can no-salt-added black-eyed peas, rinsed and drained
- 1 tablespoon canola oil
- 4 large eggs
- 1/4 teaspoon freshly ground black pepper
1. Heat a large non-stick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery, tomato, bell pepper and squash; saute 3 minutes, stirring frequently. Add water, thyme, cider vinegar, Worcestershire sauce, Dijon mustard and black-eyed peas. Simmer 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with paper towel.
2. Return pan to medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or just until whites are set. Remove from heat. (We skipped this part and poached our eggs this morning, but frying an egg works great also. Most people aren’t comfortable poaching an egg so a lot of our recipes we fry our eggs over easy instead of poaching them).
3. Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper.
Note: also shown in the above photo are mushrooms. One of the nice things about making our sausage and black-eyed pea hash is that if you have other ingredients in the kitchen you can add or substitute them. There really isn’t a right or wrong way to make hash, the key is to make one that is flavorful and this one is.
This recipe serves 4 people.
For more recipes check out our recipe page on our website. If you would rather have someone else do the cooking then give us a call at 434-846-1388 to make your reservation at The Carriage House Inn Bed and Breakfast and enjoy our legendary breakfast each morning or you can book your stay on-line.
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