Eggs Meritage

This variation on eggs Benedict is a guest favorite. The traditional hollandaise sauce is replaced with our Meritage Sauce, a wine reduction cheese sauce.

Garden Fritatta

The are as many fritatta variations as days of the year, but it is always cooked under the broiler. I love to make it with cheese melted on the top, but without cheese and with a simple substitution in the ingredients, … Continue reading

Sausage, Mushroom Strata

This recipe was originally from Cooks Illustrated, but I’ve modified it significantly to make it lighter and more flavorful. This takes about 30 minutes the night before, but the involvement on the morning is just putting it in the oven … Continue reading

Eggs Florentine

Eggs Florentine was originally a recipe from the Waverly Place B&B in Spokane Washington. I’ve adapted it somewhat. This is always one of our guests’ favorite dishes. This recipe can be expanded from 2 to many, so we present it based … Continue reading

Eggs Adare

The inspiration for this recipe came from a book of Country Inn recipes and from a now closed country inn in Virginia. I’ve modified the recipe quite a bit, so I’m comfortable calling it my own. This dish is not … Continue reading