The newest sensation on Pinterest, Instagram and Facebook…..Cloud Bread. Light, airy and grain-free this nearly no-carb, gluten-free dish can be enjoyed by everyone. At The Carriage House Inn Bed & Breakfast we are always on the lookout for delicious, easy gluten-free recipes as we seem to be receiving more and more gluten-free guests. We serve this entré as you would serve pancakes, with pure maple syrup and fresh fruit topping.
Ingredients and Directions:
- Separate 3 eggs.
- In a bowl, combine yolks, 2 tablespoons cream cheese and 1 tablespoon honey until smooth.
- In another bowl, beat egg whites and ¼ teaspoon cream of tartar with a hand mixer to stiff peaks.
- Carefully fold yolks into whites, then scoop onto 2 baking sheets coated with non-stick cooking spray, flattening into ten 4-inch rounds.
- Bake at 300°F for 30 minutes, until golden brown.
- Serve immediately.
**Sometimes to change things up a bit we have roasted sesame or poppy seeds and sprinkled them on top of the cloud bread. They add an extra dimension of texture and taste.
A scrumptious, three-bite, custardy mini-pancake filled with fresh, bursting blueberries and zingy bits of crystallized ginger will have you delighted and amazed that there’s a “new” pancake on the block! They are quick and easy to make and even good for you. Made with whole wheat flour, a touch of honey for sweetness, a tiny portion of butter and low-fat milk you will feel indulged and healthy. We purchase our fresh blueberries at the Community Market in downtown Lynchburg, VA. Blueberries are now in season so they are especially fresh and juicy.
- 3 tablespoons butter, melted & slight cooled plus more for the pan
- 3 large eggs
- 1 cup low-fat milk (one percent)
- 1/3 cup mild, light-colored honey
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 3/4 cup whole-wheat flour
- 1 cup fresh blueberries
- 2 teaspoons finely chopped crystallized ginger
- 1 tablespoon confectioners’ sugar
- Preheat oven to 325 degrees. Brush the wells of a standard-size, 12-count muffin an with butter.
- Whisk together the eggs, milk, honey, 3 tablespoons of the melted butter, the lemon zest and salt in a mixing bowl.
- Gradually whisk in the flour to form a batter, which will have small lumps.
- Distribute the batter evenly among the wells of the muffin pan, then add equal amounts of blueberries and crystallized ginger to each one.
- Bake, on the middle rack, until puffed and golden and the centers are set, about 20-25 minutes.
- Transfer to a wire rack to cool for about 20 minutes (the Clafoutis will sink, slightly, as they cool.)
- Run a knife around the edges to release them from the pan.
- Serve while warm with a dusting of confectioners’ sugar on top.
Easier to make than pancakes! Can be refrigerated for up to 2 days and re-warmed in the microwave oven for 20-30 seconds each. We serve these to our guests, at The Carriage House Inn Bed and Breakfast, with blueberry syrup, on the side.
For our loyal readers here is another unique and tasty savory breakfast or brunch idea. A delicious, special breakfast or brunch treat that is best prepared just before serving. The ingredients, though, can be prepped ahead of time and then you just need to combine them before cooking. Who thought they had enough frittata recipes? We, at The Carriage House Inn Bed and Breakfast, love them as do our guests. I’m confident you will also love them. They are nutritious, easy to prepare and combine standard grocery store ingredients in a special way. Enjoy!
Add some ground hamburger or Italian sausage to the mixture for additional protein.
- 2 1/2 ounces dried egg noodles
- 2-3 ounces sun-dried tomatoes packed in oil
- 3 1/2 ounces fresh spinach
- 3 scallions
- 1 tablespoon extra-virgin olive oil
- Spanish smoked paprika
- 2 tablespoons tomato paste
- 5 large eggs
- freshly ground black pepper
- 2-3 tablespoons crème fraîche or sour cream
- fresh flat-leaf parsley for garnish
Preheat oven to 350°.
- Bring a medium saucepan of water to boil over medium-high heat. Add a pinch of salt and then the noodles; cook according to package directions or until al dente. Drain and place in a large mixing bowl.
- Drain, then coarsely chop the sun-dried tomatoes and the spinach, keeping them separate. Trim the scallions, then cut the white and green parts on the diagonal into thin slices.
- Heat half the oil in an 8-inch ovenproof skillet over medium heat. Once the oil shimmers, add the sun-dried tomatoes, then sprinkle them lightly with the smoked paprika. Cook for about 1 minute, stirring once or twice, then stir in 1 tablespoon of the tomato paste and cook for 1 minute. Add the contents of the skillet to the noodles and toss to coat.
- Return the skillet to the stove over medium heat. Add the remaining 1/2 tablespoon oil, then add the chopped spinach and stir-fry just until wilted. Transfer the sun-dried tomato/noodle mixture into the skillet, along with the scallions. Cook for 2 minutes, without stirring until heated through.
- While that’s cooking, beat the eggs in the now empty mixing bowl; season lightly with salt and pepper. Pour into the skillet and cook for 2 minutes, undisturbed. Dollop the crème fraîche around the outer edge of the frittata, along with the remaining tomato paste. Transfer to the oven. Bake on the middle rack for 5-7 minutes, or until puffed and just set.
- Coarsely chop the parsley and scatter it over the top. Serve warm, cutting into wedges.
Winter and early spring months do not provide many fresh fruits or vegetables that are made into yummy breakfast dishes. But who doesn’t like a warm piece of quiche on a cold morning filled with delicious bacon, melty cheese and good for you spinach? We serve this dish as a spinach quiche or as a frittata (without the pie crust–which makes it ideal for our gluten-free guests at The Carriage House Inn Bed and Breakfast.) And we have served this dish as a lunch or dinner entré along side a fresh fruit or green salad. Check out the hints below to see how this dish can be a very flexible alternative to those picky eaters in your family by adding or deleting ingredients.
- 6 large eggs, at room temperature, beaten
- 1 1/2 cups heavy cream
- salt and pepper, to taste
- 2 cups chopped fresh baby spinach, packed tightly
- 1 pound bacon, cooked until crisp and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 9-inch refrigerated pie crust, fitted into a 9-inch glass pie plate
- Preheat oven to 375 degrees.
- Combine the eggs, cream, salt and pepper in a food processor or blender.
- Layer the spinach, bacon and cheese into the bottom of the pie crust.
- Pour the egg mixture on top of the spinach mixture.
- Bake for 35-45 minutes until the egg mixture is set and a knife inserted in the center comes out clean.
- Cut into 8 wedges and enjoy!
- We have made this into a frittata. Just eliminate the pie crust. It takes less time to cook as a frittata, watch it carefully.
- We have added artichokes, sliced cherry or grape tomatoes, Parmesan cheese or sausage bits to the egg mixture, either in addition to the ingredients listed above or in place of.
- Making a spinach quiche or frittata gives you the opportunity to go through your refrigerator and get rid of some of those vegetables before you have to throw them out.
- Here is the BEST TIP. When we make this as a frittata, we make them in silicone muffin cups. They are super easy to remove and if you have someone who can’t eat cheese you can leave it out of their fritatta. Likewise if you have a vegetarian leave out he meat in their breakfast. It is an easy answer when you are dealing with multiple dietary restrictions.
As those of you who follow our blog know, we alternate savory and sweet main dishes when serving our guests their four-course breakfasts at The Carriage House Inn Bed and Breakfast. This month’s recipe is a great, hearty dish that would make a fabulous Christmas morning treat, or even for a New Year’s Day brunch. This savory French Toast is a twist on bacon and eggs with a touch of a unique French Toast added.
- 8 large eggs
- 3/4 cup milk
- 1 1/4 cups grated Parmesan cheese, about 4 ounces
- 1/4 cup chopped parsley
- kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta (8-12 slices)
- 8 3/4-inch-thick slices country white bread
- 6 cups baby arugula
- 1-2 tablespoons aged balsamic vinegar or balsamic glaze
- Put a baking sheet, lined with parchment paper, in the oven and preheat to 250°. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4-5 minutes. Drain on paper towels, reserve the drippings in the skillet.
- Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
- Heat the skillet with the pancetta drippings over medium heat. Crack the remaining eggs into the skillet and cook until the whites are set, about 3 minutes.
- Divide the French toast among the plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Plate the pancetta. Drizzle eggs with the balsamic vinegar.
A yummy, savory breakfast that hits all of the right notes–crunchy, salty, gooey and just plain yummy! Do you want to impress your Thanksgiving house guests or a special someone on New Year’s morning or Valentine’s Day with a new dish? What about on Easter morning when you have neighbors and friends over for brunch? Try our loaded potato-Parmesan Waffles with Eggs and you will be the star of the gathering.
- 1 1/2 lbs. russet potatoes
- 1/3 cup shredded Parmesan cheese
- 5 tablespoons butter, melted
- 1 large shallot, grated
- 4 fried eggs
- 4 slices bacon, cut into 1/2-inch strips and cooked
- chopped parsley
- Peel and grate potatoes; squeeze dry in a clean dish towel.
- In a bowl, mix potatoes with cheese, butter and shallot; season with salt and pepper.
- Coat waffle iron with non-stick cooking spray.
- Using a quarter of the potato mixture for each waffle, cook over high until golden and crispy, about 6-8 minutes.
- Top with an egg, bacon and parsley. Season to taste.
- I used a large box grater for grating the potatoes, but you could use frozen hash brown potatoes.
- The shallot was grated using a fine microplane.
- We always cook our bacon in the oven using a wire rack placed over a cookie sheet. This allows it to cook through, stay flat and the fat drips onto the pan. Spray the wire rack with Pam or a similar product. We put a paper towel in the bottom of the cookie sheet to absorb most of the bacon fat.
- We placed the egg into a cookie cutter to make a fried egg shaped like a star for a fun presentation.
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