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Posts Tagged ‘Elegant breakfast recipe’

Recipes from the Kitchen of A Bed of Roses. A Savory Asparagus Taragon Strata

July 25th, 2015 by abedofroses

Serve the Strata with Sweet & Spicy Sausage and a Minted Fruit Salad

Serve the Strata with Sweet & Spicy Sausage and a Minted Fruit Salad

This delicious strata is perfect for brunch with a minted fruit salad and some sweet and spicy sausage, or for a special luncheon with a nice salad and a glass of white wine. For the sweet and spicy sausage, cook as directed, put aside, wipe out pan and add jalapeño jelly. Melt the jelly and add the sausage back into the pan to warm and coat with the jelly. Yum!


Serves 8


  • 1 loaf Sourdough French Bread, cubed
  • 4 Tbs butter, divided
  • 3 scallions, diced
  • 1 cup sliced mushrooms
  • 1 cup diced asparagus spears, top half only
  • ¾ tsp dried tarragon
  • 2 cups grated Mexican Cheese Blend
  • 8 extra large eggs
  • 1 1/3 cups milk
  • 1 Tbs Dijon mustard or to taste
  • ¼ tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • ¼ cup dry white wine
  • 1 Tbs dry Sherry
  • 1 cup sour cream
  • ~1/4 cup milk, as needed
  • ½ cup freshly grated Parmesan Reggiano Cheese


  1. Spray a 9” x 13” glass baking dish with butter flavored cooking spray.
  2. Spread cubed bread on the bottom of the dish, covering the bottom completely to form a solid layer
  3. Melt 3 Tbs butter in the microwave and drizzle over bread cubes.
  4. Melt 1 Tbs butter in a medium saute pan and add scallions. Saute 1 minute.
  5. Add mushrooms and saute until they give up their liquid.
  6. Add asparagus and taragon and saute another minute. Remove from heat and set aside.
  7. In a large bowl whisk the eggs, adding milk, mustard, pepper and cayenne.
  8. Add wine and Sherry to the egg mixture and blend.
  9. Sprinke the grated Mexican Cheese over the bread cubes.
  10. Spread the sautéd vegetables evenly over the top.
  11. Pour the egg mixture over the casserole and cover with tin foil.
  12. Refrigerate overnight.
  1. Remove strata from the refrigerator and let stand at room temperature for ½ hour
  2. Preheat oven to 325°.
  3. Bake, covered with foil for 50 minutes.
  4. In a medium bowl whisk sour cream with ¼ to ½ cup of milk to thin just enough to make it the consistency of a frosting.
  5. Remove strata from oven and spread the sour cream mixture evenly over the top.
  6. Sprinkle with Parmesan Cheese
  7. Increase oven temperature to 375° and switch to confection baking if you have that option.
  8. Return strata to oven and bake uncovered for an additional 10 minutes until it’s starting to brown.
  9. Let sit for 5 minutes, cut into squares and serve.

    The Strata fresh from the oven

    The Strata fresh from the oven

Recipes from the Kitchen of A Bed of Roses: A Romantic Honeymoon Breakfast for Two

September 7th, 2013 by abedofroses

An Intimate Breakfast for Two

An Intimate Breakfast for Two

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
Chived Eggs in Puff Pastry with Roasted Rosemary Potatoes

Chived Eggs in Puff Pastry with Roasted Rosemary Potatoes


For this menu you start the side dish first.

Roasted Rosemary Potatoes

  1. Preheat the oven for 400°.
  2. Wash and chop 2 medium to large Red Bliss Potatoes into a medium dice.
  3. Peel 1/2 of a large Sweet Potato and chop into a medium dice.
  4. Combine into a ceramic casserole dish. Add chopped fresh rosemary and freshly ground pepper. Drizzle with Olive Oil.
  5. 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:

  1. Whisk 3 eggs per person with 1 Tablespoon of creamy ranch dressing per person.
  2. Add chopped fresh chives to taste and put aside.
  3. 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!)
  4. Lay the pastry sheet out on a wooden surface and cut into 4 squares.
  5. 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.
  6. Put aside until the first course is prepared.
Persian Watermelon Rose Salad

Persian Watermelon Rose Salad

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.

  1. 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.
  2. 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.
  3. 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.
  4. To serve, mound the eggs lightly into the puff pastry cups, spilling over a little.
  5. Sprinke the roasted potatoes with seasoned salt and serve alongside the egg cup.
  6. 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.