Best of Breakfast (Recipe: Strawberry Creek Inn’s Herb-Baked Eggs)
by Sandie on November 3, 2009
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Tagged as:
bed and breakfast recipes,
breakfast and brunch entrees and recipes,
cooking eggs,
egg dishes,
egg recipes,
food photography projects,
herb-baked eggs recipe,
layered egg casserole recipes,
new and unusal ways to serve eggs for breakfast,
omelet recipes,
serving eggs,
Strawberry Creek Inn B&B recipes,
Strawberry Creek Inn Bed and Breakfast recipe cookbook
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{ 10 comments… read them below or add one }
I can almost smell these delicious babies!
WOW – why didn’t I think of that? So simple, yet so elegant! These will definitely go on our menu!
Yum!! I love baked eggs! Those look so good and I love all the mustard!
This sounds amazing! I need to once and for all get some au gratin dishes for just this reason.
It sounds amazing Sandie. That cookbook sounds like something we need to add to our collections as well.
This dish looks delicious, but I don’t eat ham. Do you think thick slices of bread would work instead?
Mental P Mama – You hit on a key element of this dish; as it bakes, the smell is divine!
Mary Jo – This breakfast entree is ideal for a B&B setting. As you mentioned, so simple, yet extraordinarily delicious. This is one of those recipes where final flavor and texture come together in an unusually delightful way. I can’t imagine a guest not enjoying it, especially with the substitution notes Rodney included at the end of the recipe to fit different dietary requirements of guests & family (see note with substitutions for meat).
Marguerite – The recipe actually calls for very little mustard, but what it does, it does well
Kathy – This recipe sent me on a hunt for gratin dishes as well. I finally found some at an antique store that I loved: old, heavy, well made…must have come from a restaurant about 40 years ago! (Modern gratin dishes seem so much lighter—I like the weightiness of dishes from the past.)
Val – Re: the cookbook, I hope so. Each recipe I’ve made & shot so far has honestly exceeded my expectations. The recipes are unique, tasty & fit my qualifications for being “best of”. I hope Inn Cuisine readers embrace them as much as I do!
Lydia – I personally don’t think bread would be a proper substitute for the ham called for in this recipe. You need something with a bit more meat down there (pardon the pun). Bread would just be too soggy and end up changing the texture of the dish to something like a standard egg bake—wouldn’t be the same at all.
Instead, why not follow Rodney’s notes included at the end of the recipe? For ham substitutions, he suggests turkey ham or vegetarian sausage patties. You really need a meat-type base. Would any of those suggestions work for you instead of the pork?
What a grand breakfast!! easy yet so tasty!!
Just marvellous!!
This was a tasty breakfast treat for sure. I’m looking forward to the cookbook making its debut.
Thanks Inn Cuisine readers for all the positive comments, and thanks also for allowing me to share Sandie’s food styling and photography prowess with you for a short while.
Lydia, I agree with Sandie that adding bread would turn this into a whole other dish entirely (but that’s exactly how new dishes are often discovered!). Besides the substitutions Sandie mentioned, sliced deli turkey would also work, as would a thin layer of sauteed mushrooms. We’ve also done it with nothing at all on the bottom when none of these substitutions fit within a given guest’s diet–not quite as good, but still delightful.