There is nothing like opening the front door of your inn to a bride, still in her wedding dress, standing there with her new husband, straight from the wedding reception. That’s one of the best reasons for being an innkeeper. We recently had some newlyweds that were lucky enough to have the whole inn to themselves for one night of their honeymoon. We served them this elegant but easy two-course breakfast at our romantic little table for two.
- Persian Watermelon Salad
- Chived eggs in Puff Pastry
- Roasted Rosemary Potatoes
- Chicken Apple Sausage
- Juice and coffee
For this menu you start the side dish first.
Roasted Rosemary Potatoes
- Preheat the oven for 400°.
- Wash and chop 2 medium to large Red Bliss Potatoes into a medium dice.
- Peel 1/2 of a large Sweet Potato and chop into a medium dice.
- Combine into a ceramic casserole dish. Add chopped fresh rosemary and freshly ground pepper. Drizzle with Olive Oil.
- Bake for 1 hr., stirring well once after 30 minutes
The Main Course consists of eggs served in a nest of puff pastry. While the potatoes are roasting:
- Whisk 3 eggs per person with 1 Tablespoon of creamy ranch dressing per person.
- Add chopped fresh chives to taste and put aside.
- For the puff pastry you can use the canned pastry sheets* made by the folks who brought you canned crescent rolls. These are the perfect size for 4 servings. (When we prepare this breakfast for two, we get to have some too!)
- Lay the pastry sheet out on a wooden surface and cut into 4 squares.
- Spray a Texas Muffin Tin with nonstick spray and arrange the pastry squares in the bottom of each one with the corners draped over the sides.
- Put aside until the first course is prepared.
For the first course:
We inherited this refreshing watermelon salad recipe from the previous innkeepers here at A Bed of Roses and we love it. The sweetness of the watermelon is combined with sweet dates and set off perfectly with salty pistachios. A little detective work led me to the original source of the recipe. The link to the complete recipe is here at The Nourishing Gourmet. It’s simple to prepare and the organic rose petals and edible rosewater raise this fruit salad to the level of “elegant”, especially if you own a melon scoop. We serve it in dainty glass bowls.
Put aside the watermelon salad and start the eggs.
- Melt a tsp of butter in a large nonstick frying pan. When the foam subsides pour the egg mixture into the pan and turn to low.
- If preparing enough eggs for 4 you will cook for approximately 20 minutes, using a spatula in long slow strokes to keep the eggs from sticking. If preparing just enough for 2 it will take a few minutes less, but beware of cooking them too fast or stirring them too often. Turn the heat off and cover when the eggs are still slightly wet and serve the first course. The eggs will continue to cook.
- While the eggs are cooking bake the puffed pastry squares in a preheated 375° oven for 11 minutes. If you don’t have a second oven or toaster oven you can bake these before the potatoes and reheat just before serving.
- To serve, mound the eggs lightly into the puff pastry cups, spilling over a little.
- Sprinke the roasted potatoes with seasoned salt and serve alongside the egg cup.
- Garnish with a slice of fresh ripe tomato, green and yellow pepper slices and parsley.
*Just a note: when I first bought the inn I diligently searched for puff pastry recipes online, but when I found them they almost always said making it from scratch was time consuming and unnecessary. The frozen puff pastry is fine. For this recipe the canned sheets make the perfect amount and add a touch of sweetness to complement the savory eggs.