Breakfast - anything different?

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Are there any inns out there who do something totally different to the norm for breakfast? Is there a meat or specialty item you use that the you won't find on a typical restaurant breakfast menu?

Does anyone serve bagels and lox? Or offer it?

Does anyone have a regional food that they offer or serve once in a while on request?  Puget Sound Dungeness Crab quiche, PA scrapple, etc.

Just thought I would ask, since I can't visit all of you, I enjoy hearing about your inns.

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Generic's picture
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We sometimes offer bagels, cream cheese and home made gravlax. We sometimes make small dutch pancakes. I make a lovely sandwich with bacon marmalade (bacon jam, if you prefer, onions... not oranges). When in season, omelets with fiddleheads, omelets with scape and omelets with chive flowers.

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In between thunderstorms I went out today in the 100% humidity to get these photos which I have been waiting til spring to take. This is when you need a lacky to help and I didn't have one! Oh well, I got a few and as I mentioned to some innmates, none of the photos did it justice, so I did tweak the top few images. But I want people to love this space! (If you wait a moment the last photo at the bottom of the page will load) 

The red picnic tablecloth really goes with the theme of this room, which is whimsical and Americana. I didn't change out all the dishes etc to get the right colors, so this is what I got. It is pouring down and thundering out there again...bye  Smiling

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Neat space!  I love your coffee carafe, too! 

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seashanty's picture
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burgers for breakfast!  ~ usually with cheese

with or without an egg or two

this happened because i was doing atkins (low carb) and people smelled the ground beef cooking and wanted some

so i made up little burgers like the size of large sausage patties

they could go nuts with bacon as well --- with or without a biscuit 

mine was egg, burger and cheese - sometimes ground turkey, sometimes ground pork/beef 

 

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Kay Nein's picture
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I was going through some breakfast pics on Tumblr today and started daydreaming about a yummy breakfast burger that would have a hand-pressed sausage patty instead of beef.  Whatcha think?  

Aussie Innkeeper's picture
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Lactose free, gluten free and no nuts or  eggs??!! surprise OMG! I would have gone crazy trying to figure out what to fix them for more than a day.

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gillumhouse's picture
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05/22/2008

I was going to make GF cornbread and a spinach/potato bake for them for this morning - but they only stayed one night after all. The lactose/eggs really is not as bad as it sounds - it was the GF thrown in that was the OH BOY!. I used soy milk (but water also works) for the milk and in cooking, use 2 tablespoons of water for each egg. I just added 2 tablespoons more soy milk. He wanted to check the oats to be certain (if I did not mind) and I said sure - they are Bo b's R ed M ill and then it was OK, he did not need to check them.

muirford's picture
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05/22/2008

I did ramps this year while I could get them at the farmer's market - only three or four weeks, though.  Sauteed in ghee and then added to omelets or a crustless quiche.  People were excited to try them because they were on some of the local restaurant menus as well.  This year's crop was pretty smelly but mild-tasting - or else I'm getting used to them.  I made a ramp butter for us one night - with anchovies and red pepper flakes.  Crazy sounding recipe but it was pretty good!

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Aussie Innkeeper's picture
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I served roasted sweet potatoes with lime syrup this morning.

Leonardo's picture
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How about serving a Hangtown Fry?  Easy to make and very different.  Prepare 3 eggs scrambled in an omlet pan and just before you are ready to fold shuck 6 oysters onto the eggs, fold and serve. The eggs a warm and the oysters are still cool (and raw of course).  A great meal with a side of grits, crispy bacon or scrapple and whole jelled cranberries.

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Would you ask your guests ahead of time if they would like this in the morning?  Personally, I don't like oysters and the thought of a "cool and raw" oyster in my eggs makes me wanna vomit... sorry.  I'm sure oyster lovers would really enjoy it.

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Leonardo how do your guests react to scrapple? I have always wondered. I see it for sale here, but have never tried it.

Leonardo's picture
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Scrapple depends on who made it and where it's made.  Pon Haus (scrapple) that I like to use is made in Lancaster, PA by an Amish company.  I fry mine in a pan with butter and put a small amount of grape jelly on top when serving. That is a Maryland tradition.  It's better to make a plate with small pieces for people to try before they take on a large piece.  Remember it is pork and some folks do not eat pork, so let them know right up front.   I put Scrapple in the same category as, Kishka or Haggus.  I really like it.......and I just  made myself hungry so I think I'll go fry some up for lunch.

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05/22/2008

OMG...I would starve. I saw them making "headcheese" on Diners Drive Ins & Dives the other night...UGH...no way for me.  I am not a person who likes to try anything...that is my husband.

Madeleine's picture
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DH will try anything, too. Not me. He bought me chocolate coconut milk yesterday and I approached it like it was alive and dangerous. (Tastes just like the chocolate soy milk.)

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gillumhouse's picture
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Yesterday I made my baked oatmeal with soy milk and gave the lactose-free guest coconut milk for her creamer. When I made the GF Pumpkin Muffins, I decided to leave out the nuts. Turns out that was a good thing - he forgot to tell me he cannot have nuts (in addition to no eggs and GF). Gota love 'em that they tell you what they cannot have as you are serving!

Silverspoon's picture
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We serve linguisa and sometimes chourico as a side to highlight the Portuguese population that historically were a big part of this seaside fishing community.  If eeryone at the table eats meat we sometimes incorporate the sausage into a frittata or omlet.

 

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Breakfast Diva's picture
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I LOVE linguisa. If I ate it at your place it would bring back wonderful childhood memories for me. We used to eat linguisa, a fried egg and fried banana for breakfast several times a year. My maternal side of the family is Portugese.

Unfortunately, I can't get any quality linguisa where I live. crying

Silverspoon's picture
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Ahh, that's too bad.  We have our pick of several different types, some better than other but all make a great kale soup.  You'll have to come visit in your "spare time"!  LOL

Generic's picture
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02/24/2011

I have been trying something very NEW and different. Just a trial... to see how it goes down... Maple Bacon Macaron.

To be honest, Macaron is probably the hardest thing I have ever tried to make. But I saw this great recipe for the ganache that used both maple syrup and bacon and I thought... that's something I want to try and we can put them up like muffins. MoH thought that I was nuts and that people wouldn't like them. So far it's almost all thumbs up, though the quantity of bacon has to change... I think I put a little too much. 

Breakfast Diva's picture
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We have a famous donut place in our metro city. They're shown on a lot of tv shows. One of their most popular is the maple bacon bar. It's a great combo!

bc30md's picture
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10/14/2010

 I always keep my eye out for something new and different ... however, whenever I have offered anything "not traditional" (for instance, I thought Chicken & Dumplings would make a wonderful chilly morning breakfast) it's always been a no-go. And easily 75% of our guests (usually the husband) have made a point of expressing relief and/or gratitude that I have offered "simple, basic" choices (ie scrambled eggs, bacon, grapefruit half, etc) in addition to a more gourmet-ish dish (like my Baked Croissant French Toast with Lemon Curd and warm Blueberry (or Strawberry) Sauce or my Pumpkin Streussel Pancakes with Sauteed Ginger Apples).

We are located in Annapolis, MD so from June through September, on Saturdays, I offer our 30 Maryland Crab Omelet...(it used to be Crab and Asparagus, but easily 90% of our guest either requested that I leave out the asparagus or they picked it out themselves, so now I only occasionally offer as an option if I have some on hand)... >>It's JUMBO LUMP crab meat, colby-jack shredded cheese, and a dash of Old Bay seasoning in a 3-egg omelet. If I add in asparagus, just the tips taste best!

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10/07/2008

I understand the basic breakfast concept and that people want the norm so not really wanting to emphasize or discuss what you don't do or what guests prefer, we know this.  I am wondering if there is anything you do that is different and works. Example, I just saw  

French Quarter Beignets

 

If you offer a Specialty, or a choice of basic AND specialty breakfast. Thanks. Specialty or regional doesn't need to be outlandish to be good.  

I just thought there may be some interesting offerings out there.

 

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05/30/2008

We used to do Fried Green Tomatoes here, and of course grits (usually cheesy grits).    Also, sometimes sausage gravy or red-eye gravy with biscuits.  Biscuits were often a staple with savory breakfasts here.  We're in the South and people expected them. 

muirford's picture
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05/22/2008

 We offer locally-made (by the volunteer fire department) apple butter for toast and muffins instead of jam and jelly.  Most people have not had it before.

gillumhouse's picture
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NO ONE would eat what DH serves himself every morning! It works for him with his cholesterol & sugar problems. Grab the barf bag folks - cauliflower, broccoli & oatmeal. He adds  cup of skim milk & Splenda to this mix.

Madeleine's picture
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We tried 'local' foods (lobster) and were told it's too strong for breakfast. Guests appreciated the freshness, but not the smell or taste that early in the morning. We also did local shrimp (in season right now) but, again, too strong for breakfast. Even those these shrimp are true to their name! Shrimpy! Wee, tiny little things.

So, we're back to the standards now.

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 But is there anything YOU DO SERVE that is not the norm breakfast? I would like to hear of things that work for you.

Madeleine's picture
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Joey Bloggs wrote:

 But is there anything YOU DO SERVE that is not the norm breakfast? I would like to hear of things that work for you.

Nope. It's plain old diner food here.

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