Honeysuckle Hill Breakfast Recipes
If you especially enjoyed one (or all!) of our breakfasts, here are some of the recipes. Bon appetit!
Breakfast starts with Excellent Coffee, fresh brewed tea and juice, and warm, homemade baked goods (our guests rave about Rick’s banana bread!). Fresh cut fruit or a fruit yogurt brûlée follow. Typical hot entrees include Ricotta cheese pancakes; Baked eggs with brie, sun-dried tomatoes and wild mushrooms; baked apple pancake with Irish bangers, or a Breakfast pizza. Gluten-free? Vegetarian? No problem… we have you covered! We believe breakfast is the most important meal of the day, and we make sure that it is every morning!
Baked Eggs with Brie, Mushrooms, Leeks & Sun-dried Tomatoes
6 large eggs
Small amount of butter or olive oil (to oil the casserole dish)
2 oz. Brie cheese, sliced into small cubes
4-5 oil-packed sun-dried tomatoes, finely diced
¼ cup sautéed leeks and scallions
½ lb. Mixed fresh, wild mushrooms (baby bellas, shitake, crimini), small dice
1-2 tbsp. fresh or prepared pesto
Few grinds of fresh pepper and kosher salt
Distribute the mushrooms evenly in a buttered casserole dish (at least 2 inch depth) that has been very lightly oiled (you can use butter or olive oil). Add the leek/scallion mixture. Add the sun-dried tomatoes and toss to mix evenly, then distribute the Brie evenly over the top of the mushroom-tomato mixture. Break the eggs, one-by-one over the top of the mushroom, tomato, cheese mixture, until the entire casserole is covered with eggs. (I usually deliberately break the yolks as I am doing this.) Use the tip of your spoon to allow some of the egg whites to seep down into the mushroom mixture. Take small amounts of pesto and randomly “dot” the top of the eggs. Season very lightly with a grind of fresh pepper and salt.
Boil some water. Place your casserole dish in a larger baking dish and pour the hot water into the larger dish, to a level ½ up the side of the egg casserole dish. Loosely tent with aluminum foil, and bake at 350 degrees F (180 C) for about 20-35 minutes, or until egg yolks are cooked to your liking.