Recipe: The Addison’s Signature Dish – Breakfast in a Boat

Not only do I have a penchant for great recipes, but I adore cooks who are willing to share them.

Co-owner Shannon Tidball, who enthusiastically prepares breakfasts at the lovely Addison on Amelia Island, was kind enough to share her fabulous recipe for The Addison’s signature Breakfast in a Boat with Inn Cuisne.

A fun and tasty dish, The Addison’s Breakfast in a Boat ties in nicely with this inn’s location, as it is within easy walking distance of the Fernandina Beach Marina.

Ever wonder how successful innkeepers develop the ideas behind their signature dishes?

Shannon tells Inn Cuisine, “One night Bob and I were sitting on The Addison’s beautiful verandah with our daughter, Lee, and our son-in-law chef, Grant. We were enjoying the calm garden fountain, tossing around ideas for creating a signature egg dish that was deliciously unpredictable, and our Breakfast in a Boat idea was born!”

“Most people love potato skins, and the boat represents everything great about them—only breakfast style. The Breakfast in a Boat has since become one of the most popular breakfast dishes that The Addison on Amelia Island offers,” said Shannon.

When asked if this friendly hostess has any tips from home cooks, Shannon, who freely admits she spent most of her life avoiding the kitchen, said, “I have only one—don’t be afraid to experiment in both cooking and eating.”

“The more I try the creations of other cooks, the more ideas I get for my own cooking. Not every dish can be a winner, but there are times I learn more from the flops… and at least they are always good for a laugh,” said Shannon.

Ready to recreate this this inn’s signature dish?

Recipe: The Addison’s Breakfast In A Boat

(recipe courtesy Bob & Shannon Tidball, owners, The Addison on Amelia Island)

• 2 large baking potatoes
• 1/4 cup vegetable oil
• coarse kosher salt
• 8 extra large eggs
• 1 cup shredded Mexican cheese blend
• 4 strips of bacon
• salt, pepper and other seasonings to taste
  

Preheat oven to 425 degrees F for baking.

Assembly

Scrub potatoes and coat with oil. Sprinkle potatoes on all sides with kosher salt. Bake until tender, about 1 hour.

Allow potatoes to cool completely. Cut potatoes in half lengthwise and hollow out with a spoon, leaving a 1/4″ thick potato skin shell (this is the “boat”). The potato skin shells may be refrigerated overnight, then warmed in a low oven while preparing the rest of the dish. Cook’s tip: The remaining potatoes from the hollowed out skins can be used to make hash browns or other breakfast potatoes to be served with these boats.

Cook the bacon strips until they are crisp, then chop into small bits. Set aside.

Scramble lightly seasoned eggs in a large, non-stick skillet until almost done but still slightly sloppy.

Place the potato boats onto a microwave-safe plate and spoon equal amounts of the scrambled eggs into each boat. Sprinkle shredded cheese on top of each and heat in the microwave on high for 45 seconds to 1 minute, or until the cheese is melted—this step also finishes cooking the eggs.

Using tongs, place each boat onto a plate and top with a sprinkling of the chopped bacon. Serve with hash browns.

This recipe makes 4 servings.

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Tagged as: breakfast in a boat recipe, Breakfast Recipes, egg recipes, egg recipes bed and breakfast inns, The Addison on Amelia Island signature breakfast recipe, unique egg recipes