Mike and I have discovered an easy way to make omelets, especially if you are cooking for a full house, as we often do at The Carriage House inn Bed and Breakfast. We use a waffle iron!
- 2-3 medium eggs (depending on the size of your waffle iron)
- 3 tablespoons whole milk
- 1 tablespoon shredded sharp cheddar cheese
- 1 tablespoon diced red pepper
- 1 tablespoon chopped broccoli
- 1 tablespoon cooked, bulk sausage
- 15 baby spinach leaves cut into small pieces
Preheat waffle iron and spray with cooking spray on both top and bottom. Whisk eggs and milk in a medium bowl. Stir in remaining ingredients. When waffle iron is hot, slowly pour in egg batter. Be careful not to fill up too much. There should be a thin layer of egg batter across the entire surface of the bottom iron. Depending on the depth and size of your waffle iron, you may have a little liquid left over. Makes one omelet. Sprinkle cheese on it after if is removed from the waffle iron.
*You can add any additional ingredients to the omelet that you enjoy eating. We have added diced mushrooms, spinach, diced squash or zucchini, diced asparagus and kale. Based on your dietary guidelines you can add or delete what ever you want.
**We use a large, Belgium waffle iron so we need 3 eggs to make a whole omelet.. We serve each guest one half of the omelet along with two side dishes such as roasted country potatoes and a cucumber-tomato salad dressed in a oil and Balsamic vinegar dressing (shown above).
Your Lynchburg Bed and Breakfast hopes you enjoy this recipe. Check back often for new recipes.
At The Carriage House Inn Bed and Breakfast we serve this chilled cantaloupe soup as a fruit course during the month of July, when Halifax cantaloupes are plentiful at the Community Market in downtown Lynchburg, VA. Fresh herbs, either grown in our garden or from a vendor at the market, brighten up the flavor of everything. The aromatic leaves also have nutritional value offering potent small doses of antioxidants. Enhance a healthy diet and protect yourself against cancer and heart disease by eating more fruits and fresh herbs, especially during the summer months when they are fresh and plentiful.
- 1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
- 1/4 cup sour cream
- 2 tablespoons honey
- 4 teaspoons fresh lemon juice
- pinch of kosher salt
- pinch of cinnamon to sprinkle on top–optional
- dollop of whip cream–optional
- fresh mint sprig–optional
- 3/4 cup sugar
- 4 sprigs tarragon
- 1 teaspoon fresh lemon juice
To make the soup: Working in two batches, puree cantaloupe, sour cream, honey, lemon juice and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, at least 1 hour.
To make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, at least 1 hour.
Puree syrup, tarragon and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprig.
The Annual Virginia Cantaloupe Festival is held on at the Berry Hill resort in South Boston, VA. Bring a chair, blanket and a friend for an evening of fun, delicious food, beverages and live music. A summer picnic menu will be prepared by the chef of Berry Hill resort. Adult and regular beverages will be available. Live music is performed by local bands. All festival goers receive a voucher to be presented at either Hudson Farm or Reese’s Farm to receive their Virginia cantaloupe. Tickets can be purchased through the South Boston Chamber of Commerce.
June 2016 has brought a plethora of strawberries to our backyard garden, at The Carriage House Inn Bed and Breakfast! To take advantage of these delicious morsels our signature dish this month is Strawberries and Cream French Toast. The dish is prepared the night before so, making breakfast is easy, just cook and serve. We serve this dish with warm strawberry syrup, because we have plenty of strawberries to make the syrup, but it would be equally delicious with pure maple syrup. If you need a delicious menu item to serve your dad on Father’s Day this just might be it. And if you don’r have a garden with fresh strawberries in your backyard head down to the Lynchburg Community Market, on Wednesday or Saturday morning, to pick up from a local farmer. Of course if you don’t have access to fresh strawberries, store bought ones also work. Enjoy!
For the French Toast:
- 18-20 slices of bread, cubed
- 8 oz cream cheese, cubed
- 2 cups sliced strawberries
- 12 eggs
- 1/3 cup pure maple syrup
- 1 cup milk
- 1 cup cream
Grease a 9×13 baking dish. Arrange half of the bread cubes in the greased baking dish. Sprinkle the cream cheese cubes and strawberry slices evenly over the bread cubes. Top with remaining bread cubes. Beat eggs until light and fluffy. Add maple syrup, milk and cream to eggs, mix well. Pour egg mixture over bread cubes. Press lightly to allow egg mixture to be absorbed by the bread cubes. Cover dish with foil and place in refrigerator at least 8 hours or overnight. Remove dish from refrigerator about 30 minutes prior to baking. Preheat oven to 350 degrees. Bake, covered with foil, for 30 minutes. Remove foil and bake an additional 30 minutes or until fluffy and golden. Allow to sit about 10 minutes before serving. Top with Strawberry Syrup.
**helpful hint: put the cream cheese in the freezer for about 20 minutes before you cube it. It will slice a bit easier and more uniformly.
- 1 cup sugar
- 1 cup water
- 2 Tablespoons corn starch
- 1 cup sliced strawberries
- 1 Tablespoon butter
Cook the sugar, water and cornstarch until thickened. Stir in strawberries and simmer 10 minutes. Add butter and stir until melted. Serve warm over French Toast.
**helpful hint: before combining first 3 ingredients mix cornstarch with about 1-2 Tablespoons of the water and mix until well blended. Add this slurry mixture to sugar and water solution for thickening.
As members of the Jefferson Heritage Trail, The Carriage House Inn Bed & Breakfast, is proud to offer a “behind the scenes tour” during the Jefferson’s Virginia Festival dates of May 28 until July 4th.
Each Saturday morning, during the month of June and on Saturday July 2nd, we will invite 2 guests into our kitchen to observe the preparation and cooking of one of our signature dishes that we serve for breakfast. And then, they and our other guests will be able to enjoy this fabulously delicious main course.
Dishes may include: Apple Stuffed Croissant French Toast with Spiced Maple Syrup, Breakfast Frittata, Pumpkin Waffles with Maple Walnut Apples, Tortilla Breakfast Bowl, Sweet Potato Pancakes with Toasted Coconut and Pecans, Dutch Baby or Shirred Eggs Florentine.
How do you participate in this unique event? Call us at 434.846.1388, tell us you are participating in the Jefferson’s Virginia Festival and would like to book a room and take part in our “behind the scenes tour.” You will book your room for a minimum of two nights and we’ll take care of the rest. Saturday morning of your stay you will join is in the kitchen, observe, take notes and leave the kitchen with a copy of the recipe served that morning. Then you will join our other guests in devouring the signature dish offered. This event is limited to two guests each Saturday morning, so book your space early.
We look forward to sharing some of our techniques and recipes with our guests. See you soon!
Our Breakfast Tortilla Bowl is an easy twist on eggs and sausage.. The dish featured each month is something we have served to our guests at The Carriage House Inn Bed & Breakfast. The featured monthly recipe uses ingredients that are fresh and in season that month, are reminiscent of the season or celebrate a holiday that is celebrated that month. This year, as last, we will be celebrating Cinco de Mayo at the B & B when we serve breakfast on Thursday, May 5th.
Our Cinco de Mayo entré this year is a Breakfast Tortilla Bowl.
We make the tortilla breakfast bowl using a special tortilla baking pan. The shape of the pan is fluted, allowing you to place a 6 or 9-inch tortilla inside. Pressing the tortilla to conform with the shape of the pan results in a fluted bowl. We have used both flour and corn tortillas. If using corn tortillas this recipe can be gluten-free.
The tortilla bowl can be filled with any breakfast items you like. We brown sausage, onions, and peppers. We then make scrambled eggs, which are added to the meat mixture when they are almost set. To the egg-sausage mixture we add black beans, roasted kernel corn and shredded cheese. Once combined we place the mixture into the tortilla bowl and top with a bit more cheese. The plate is dressed with sliced mango and avocado, along with some sliced tomatoes (for a bit more color). We serve this dish with a side of sour cream and salsa plus hot sauce.
Since we are serving this for breakfast we have adjusted the ingredients toward breakfast foods. I have made the tortilla bowls and filled them with taco salad fixings, shrimp (above) or chicken salad, or any other ingredients you think go well with tortillas. Use your creativity. And happy Cinco de Mayo! Olé!
As we are always “experimenting” and trying out new recipes for our breakfast menus we stumbled upon this absolutely delicious French Toast reminiscent of breakfast on a tropical island. Maybe we should serve it with a Pina Colada! And since we are in the midst of our long, cold and dreary winter wouldn’t you like to imagine yourself on a sunny beach, with waves lapping at the shore and nothing to do but relax? If you can’t fit that into your schedule or budget, come stay with us at The Carriage House Inn B & B in Lynchburg, VA and we’ll treat you to this island delight.
Coconut French Toast Ingredients and Directions:
- In a shallow 3-quart baking dish, whisk 5 large eggs, 1 14 oz. can unsweetened coconut milk, 1/4 cup brown sugar, 1/2 teaspoon pumpkin pie spice and a pinch of salt.
- In a 12-inch nonstick skillet, heat 1 teaspoon vegetable oil over medium heat.
- Soak 4 thick slices of brioche or challah bread in the egg mixture, letting excess drip off; add to skillet. Sprinkle each slice with 2 tablespoons sweetened shredded coconut; press to adhere. Cook 4 minutes or until bottom of bread is a deep golden brown. Gently turn slices over; cook 2 minutes or until coconut flakes are a deep golden brown. Transfer to parchment-lined cookie sheet and keep warm in a 300° oven. Repeat with 4 more slices bread, adding another 1 teaspoon oil if necessary. Serve with glazed pineapple and honey syrup.
- 1/4 cup honey
- juice of 2 limes
- 1/2 teaspoon ground cinnamon
- 1 pineapple, cored, cut into bite-sized chunks
- In a baking dish, mix together the honey, lime juice and cinnamon. Place the pineapple in the glaze and let marinate 2 hours, stirring occasionally.
- Preheat grill pan over medium heat. Place the pineapple chunks on the preheated grill. Grill both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.
- To serve: place the Coconut French Toast on individual plates and top with pineapple chunks. Drizzle any remaining honey syrup over the top. Enjoy!
Remember, when staying with us at The Carriage House Inn Bed & Breakfast we can always accommodate a special request for breakfast. Maybe you were served a dish on a previous visit, or you have read our blog consistently and think a specific recipe sounds delicious. Ask us prior to your arrival and we’ll serve you your special request while you stay with us. Afterall, breakfast is the most important meal of the day!
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