Visit The Carriage House Inn Bed and Breakfast, in Lynchburg VA, during July and enjoy fresh, organic berries from our garden, served in an orange cup. This breakfast appetizer recipe showcases our fresh berries, whichever are in season, in a delightful and delicious way.
- 4 large ripe Naval Oranges
- 2 cups of fresh berries (blackberries, raspberries or blueberries)
- raw sugar
Cut the tops and bottoms off the oranges.
Remove the fruit from the orange peel using a paring knife.
Place a bottom of the orange in the hollowed out orange peel.
Fill “orange bowls” with fresh berries.
Sprinkle with raw sugar.
Add sprig of fresh mint, if available, as a garnish.
Place in cup-style champagne glass or on a plate and serve.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said she was going to steal this recipe for her own so we took her back to the kitchen and showed her how to make it! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
This easy to prepare, but impressive recipe, is The Carriage House Inn’s signature dish for the month of June. We gather fresh peppers from our organic garden to use in the recipe. Don’t be alarmed by the “runny eggs” when you put the egg mixture into the muffin cups, they finish cooking in the oven without becoming dry or tough. Have fun with the recipe by trying it with ham, another type of cheese or a different crisp vegetable–experiment. You might want to impress your dad on his special day, Father’s Day, June 19th!
- 1 8 oz can refrigerated crescent rolls
- Cooking spray
- 7 large eggs
- 1/4 cup whipping cream
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/4 cup diced red bell pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded cheddar cheese
Heat oven to 375 degrees. Separate dough into 4 rectangles, lightly press or roll each into a 6-inch square. Press 1 dough square into bottom of each of 4 greased Texas-sized muffin cups; fold over excess dough and crimp edges. Coat edges with cooking spray. Set aside.
In medium bowl, beat eggs, whipping cream and pepper with whisk until well blended; set aside. Melt butter in large frying pan. Cook and stir red pepper in butter 1-2 minutes, just until tender. Pour egg mixture into frying pan. With spatula, pull thin layer off bottom of frying pan toward center. Repeat around pan. Continue to gather cooked portion in center of frying pan until about half of the egg mixture is set (eggs will be very runny).
Immediately remove from heat; stir in half of the bacon and cheese. Working quickly, spoon partially set eggs into muffin cups. Top with remaining bacon and cheese. Bake 15-18 minutes, or until golden brown. Cool 5 minutes in pan, then carefully remove souffles from cups.
We served this main dish entree with cheesy hash browns and roasted asparagus and cherry tomatoes. Enjoy!
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was fabulous! If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
*Adapted from the Pillsbury Breakfast & Brunch Made Easy cookbook.
Spring is here and the temperatures are warming up. To get into the season we decided to take one of my favorite desserts, a chocolate sundae, and make it a healthy breakfast starter. This recipe would be a delicious treat any time of year and while staying at Lynchburg’s premier Bed and Breakfast you can request this appitizer during your stay.
Sprinkle some granola into the bottom of a sundae dish.
Take a ripe banana, cut in half and then cut in half or thirds lengthwise. Place into dish as shown on the left.
Put a scoop of yogurt into the dish. You can use Greek yogurt as shown or regular vanilla or flavored yogurt.
Put some fresh berries on top of the yogurt, we used a variety of blueberries and raspberries but you can use whatever you and your family love.
Sprinkle with more granola.
We hope you enjoy this recipe from the kitchen of Lynchburg’s award winning bed and breakfast, The Carriage House Inn Bed and Breakfast. Our last guest that had this said it was “wicked good.” If you hate to cook breakfast give us a call and reserve a room. We would love to serve you our legendary breakfast each morning of your stay.
Our Breakfast Sundae is the appetizer before our main course entree when we serve our 4-course breakfast.
Breakfast at The Carriage House Inn Bed and Breakfast in Lynchburg, Virginia is reason enough to stay with us. Our legendary breakfast has always been a big hit with our guests and we are always glad to share our recipes. Most of our recipes are simple enough for the novice in the kitchen. This one is super easy and tastes great.
To start, purchase a loaf of Brioche or Challah bread and cut into one- inch thick slices.
Combine eggs and cream to make a French Toast “wash”. I use three eggs (for four slices) and a touch of cream plus a hint of nutmeg. Mix well in a shallow dish.
When your griddle is warm (about 350 degrees) put a little butter onto the griddle. This gives the french toast a nice brown color.
Dip your bread (both sides) into the egg and cream wash then place onto the hot griddle. After 2-3 minutes flip. Remove from griddle after the second side has cooked (another 2-3 minutes).
Place on a warmed plate and let cool, slightly.
Spread some creme fraiche on the cooked french toast after it has cooled slightly and then arrange blueberries on top.
Dust with confectioners’ sugar and serve with maple or blueberry syrup.
Note: If the creme fraiche starts to melt, the bread was a little too warm. Creme fraiche can be found in the refrigerated dairy section of your grocery store.
Each month, The Carriage House Inn Bed and Breakfast Lynchburg, Virginia offers it’s guests a signature dish created especially for the month. This month we are featuring a Spinach Quiche. We took the liberty of using a prepared frozen pie crust rather than making it from scratch. The recipe is as follows:
Spinach Quiche Recipe:
- 1 frozen deep dish pie crust
- 1 tablespoon butter
- 1 green onion, diced, green and white sections
- 1 9-oz package frozen, chopped spinach, thawed & drained
- 3 oz grated Swiss cheese, divided
- 5 oz heavy cream
- 5 oz half and half
- 3 large eggs, slightly beaten
- pinch salt
- pinch black pepper
- pinch nutmeg
Preheat oven to 350 degrees. Bake pie crust according to instructions until lightly browned.
Melt butter in skillet over medium heat. Add green onion, cook until soft. In small bowl combine spinach and 2 oz Swiss cheese. In separate small bowl, combine cream, half and half, beaten eggs, salt, pepper and nutmeg.
Place spinach mixture (must be well drained, we suggest you wring out the excess water in a paper towel) in prepared crust. Pour egg mixture over spinach mixture. Sprinkle with remaining Swiss cheese. Cover crust edges with foil.
Preheat oven to 375 degrees. Bake quiche for 10 minutes. Remove foil, lower oven temperature to 350 degrees and bake for 30 minutes more or until knife inserted in center comes out clean. Replace foil on crust edges if edges are getting too brown.
Serve atop fresh spinach leaves. We serve with sausage links and roasted asparagus and tomatoes.
Feel free to check back monthly and see what’s cooking in our kitchen. If you have a fantastic breakfast recipe that you would like to share then let us know. All future recipes will be posted under the category of “Recipes” so they will be easy to find.
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