What's for breakfast?

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Lisa1958

Lisa1958

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How do you choose new recipes? Do you try whatever looks interesting to you and hope the guests like it? Are there certain ingredients you know the majority of guests don't like so avoid those? Do you keep the level of spice down? I know there are often special restrictions but for the normal folk how often do you add something new? Sounds like some alternate sweet and savory, while others give a little of everything and some do limited menus. Any tips would be great!
 
It really depends on a variety of factors. What is your niche? What's your ability? What's your budget? Who is your guest?
 
My daughter brought me some sausage from Iowa, had a guest for 2 weeks so made biscuits and gravy. They liked it so added it to the repertoire - it had been a LONG time since I made regular biscuits (ft-free from Himself makes hockey pucks that HE likes but would never be served to a guest).
An innkeeper friend sent me her recipe for baked oatmeal - I cut the sugar and took out the fat and guests love it. That has become my Sunday morning breakfast because it gets prepped before I go to Chapel so it is oven ready). Chapel duty has gone from 11 to Midnight to 11 to 1 AM (the Midnight guy left and am splitting his 2 hours with the people who come in at 2.)
Some of mine were just things I thought would be good - a little of this and a little of that or saw in a photo (ham/egg cups) and dressed up my own way.
Think about things you like to eat and are not really hard to make. You will come up with your own dishes.
 
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast.
 
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
Thoughts:
-- If dishes are heavy, it seems simpler to reduce the portions...?
-- Time to prepare (and shop) is definitely a consideration. As with any business, the owner must know the costs for their products/services. That includes mental cost, I think. A low cost, desirable breakfast plate with minimal waste and maximal enjoyment seems a worthy target.
-- Regarding gluten-free, the discussions the last couple months have pushed me to plans all meals to minimize gluten, allergy and "disliked foods" in my offerings. As much as reasonably possible. I don't really want to get into constant worry and dialogues and other things with people having food issues, when some tweaks can minimize some of that.
 
undersea said:
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
Thoughts:
-- If dishes are heavy, it seems simpler to reduce the portions...?
-- Time to prepare (and shop) is definitely a consideration. As with any business, the owner must know the costs for their products/services. That includes mental cost, I think. A low cost, desirable breakfast plate with minimal waste and maximal enjoyment seems a worthy target.
-- Regarding gluten-free, the discussions the last couple months have pushed me to plans all meals to minimize gluten, allergy and "disliked foods" in my offerings. As much as reasonably possible. I don't really want to get into constant worry and dialogues and other things with people having food issues, when some tweaks can minimize some of that.
.
Click to expand...
If a dish is cut down too much in size because it's heavy, then the plate looks empty. I don't want to serve an empty looking plate or have to come up with additional sides/fruit to fill in the plate.
 
MtnKeeper said:
undersea said:
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
Thoughts:
-- If dishes are heavy, it seems simpler to reduce the portions...?
-- Time to prepare (and shop) is definitely a consideration. As with any business, the owner must know the costs for their products/services. That includes mental cost, I think. A low cost, desirable breakfast plate with minimal waste and maximal enjoyment seems a worthy target.
-- Regarding gluten-free, the discussions the last couple months have pushed me to plans all meals to minimize gluten, allergy and "disliked foods" in my offerings. As much as reasonably possible. I don't really want to get into constant worry and dialogues and other things with people having food issues, when some tweaks can minimize some of that.
.
Click to expand...
If a dish is cut down too much in size because it's heavy, then the plate looks empty. I don't want to serve an empty looking plate or have to come up with additional sides/fruit to fill in the plate.
.
Click to expand...
Use smaller plates....
 
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
How do you do egg dishes in ramekins for a full house? I'd love to try some new oven egg dishes but you can't really hot hold then for 2 hours.
 
Magazines! Food network and cooking light. They often have the breakfast issue or the eggs 50 ways insert.
Follow food52 on Facebook. They have a lot of breakfast recipes and others that can be converted using your local ingredients.
Some of our best recipes come from this forum. Someone else has already tried it and knows what works. The croissant French toast as an example. That's a rave around here.
We do alternate between straight eggs and bread. But, with the egg crisis we may have to rely on more dishes that have fewer eggs. We go thru close to 4 dozen eggs on a full house.
Our market is much older (50+). They seem to prefer 'foods they know'. Of course, some are world travelers and will eat anything.
We use hot sauce in all our egg dishes. We go for 'subtle' vs 'holy cow, what's in this???'
Like mtn we have gotten out of the baked breakfast routine. It sits too long and looks awful at 9:30 when the last troops appear. The exception is quiche. When we know we need to feed everyone quickly, that's our go to. Cook everything in advance. Quiche, biscuits, meat. Hot hold until everyone sits down then it's an assembly line.
 
I try new recipes on my family and/or their friends first. If it is a "thumbs up" then it is a go.
 
Morticia said:
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
How do you do egg dishes in ramekins for a full house? I'd love to try some new oven egg dishes but you can't really hot hold then for 2 hours.
.
Click to expand...
We serve from 8:30 to 9:30 so I have the ramekins set to come out just after 8:30 while guests are enjoying the first course. I have a warming drawer but they are never held more than 55 minutes or so - not sure what they'd be like after 2 hours. Make one next time you have something in the oven and let it sit the two hours and see if you'd be happy serving it.
 
undersea said:
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
Thoughts:
-- If dishes are heavy, it seems simpler to reduce the portions...?
-- Time to prepare (and shop) is definitely a consideration. As with any business, the owner must know the costs for their products/services. That includes mental cost, I think. A low cost, desirable breakfast plate with minimal waste and maximal enjoyment seems a worthy target.
-- Regarding gluten-free, the discussions the last couple months have pushed me to plans all meals to minimize gluten, allergy and "disliked foods" in my offerings. As much as reasonably possible. I don't really want to get into constant worry and dialogues and other things with people having food issues, when some tweaks can minimize some of that.
.
Click to expand...
It's not simpler.
 
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
We cut down on ramekins and moved to heavy silicone muffin trays. They proved to be a lot easier to clean, move, etc.
 
Keep it traditional, recognizable, but on the light side, with lots of things to choose. Make it fresh or make it easy to hold. Never meat in the main dish. Deep dish gooey bakes always come back half eaten and after an hour on the buffet they become glutenous blobs; crust becomes soggy cardboard. I want guest to feel that they had a great breakfast, but still be hungry at lunch time. I don't talk about calories with guests ... it may be a more sensitive subject than sex ... but I aim to serve a full breakfast that comes in between 600 and 900 calories, with the variable being their use of butter on toast, 2 eggs or 1, take that 3rd piece of bacon?
And, on the subject, one of my aspiring advisers told me that the innkeeper can't eat the inn's breakfast, and don't touch the leftovers! She gained 20 pounds in her first year.
 
Tom said:
Keep it traditional, recognizable, but on the light side, with lots of things to choose. Make it fresh or make it easy to hold. Never meat in the main dish. Deep dish gooey bakes always come back half eaten and after an hour on the buffet they become glutenous blobs; crust becomes soggy cardboard. I want guest to feel that they had a great breakfast, but still be hungry at lunch time. I don't talk about calories with guests ... it may be a more sensitive subject than sex ... but I aim to serve a full breakfast that comes in between 600 and 900 calories, with the variable being their use of butter on toast, 2 eggs or 1, take that 3rd piece of bacon?
And, on the subject, one of my aspiring advisers told me that the innkeeper can't eat the inn's breakfast, and don't touch the leftovers! She gained 20 pounds in her first year..
Click to expand...
Tom said:
And, on the subject, one of my aspiring advisers told me that the innkeeper can't eat the inn's breakfast, and don't touch the leftovers! She gained 20 pounds in her first year.
Click to expand...
Not so! After gaining the 10#s we made a conscious effort to upgrade our offerings and continue to eat what we serve. Many more vegetables, small lean homemade meat portions, and mostly whole grains have transformed our old style breakfasts into what our guests crave- a great breakfast with lower carbs, whole grains, fresh fruit and vegetables, zero processed foods, with just a touch of decadence.
 
Try to use freshest ingredients you can, incorporate different colours for visual effect, and make sure something always smells good coming out of the kitchen when guests come down to eat.
Everything tastes better when someone else has made it!
 
MtnKeeper said:
Morticia said:
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
Click to expand...
How do you do egg dishes in ramekins for a full house? I'd love to try some new oven egg dishes but you can't really hot hold then for 2 hours.
.
Click to expand...
We serve from 8:30 to 9:30 so I have the ramekins set to come out just after 8:30 while guests are enjoying the first course. I have a warming drawer but they are never held more than 55 minutes or so - not sure what they'd be like after 2 hours. Make one next time you have something in the oven and let it sit the two hours and see if you'd be happy serving it.
.
Click to expand...
MtnKeeper said:
We serve from 8:30 to 9:30 so I have the ramekins set to come out just after 8:30 while guests are enjoying the first course. I have a warming drawer but they are never held more than 55 minutes or so - not sure what they'd be like after 2 hours. Make one next time you have something in the oven and let it sit the two hours and see if you'd be happy serving it.
Click to expand...
That's the unfortunate part about quiche. It does sit for 2 hours waiting for the stragglers. It's generally done just before 8 and some may not eat it until 9:45. Partly why we stopped making most oven dishes.
 
happykeeper said:
It really depends on a variety of factors. What is your niche? What's your ability? What's your budget? Who is your guest?.
Click to expand...
I am a pretty skilled cook and can make just about anything. I would like my breakfast to be memorable. I always like to try new things. I want to go for seasonality and farmers market if I can although I know that will bring the budget up. I don't know the current demographics on guests but should have access to that soon. It will take me awhile to find my niche and build that base so I need to think about the current guests who seem to be a mix of tourists and college visits.
Thanks for telling me about your experience!
 
Lisa1958 said:
happykeeper said:
It really depends on a variety of factors. What is your niche? What's your ability? What's your budget? Who is your guest?.
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I am a pretty skilled cook and can make just about anything. I would like my breakfast to be memorable. I always like to try new things. I want to go for seasonality and farmers market if I can although I know that will bring the budget up. I don't know the current demographics on guests but should have access to that soon. It will take me awhile to find my niche and build that base so I need to think about the current guests who seem to be a mix of tourists and college visits.
Thanks for telling me about your experience!
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I have started "playing" with the fruit. I have made banana cars, fruit pizza, butterflies - things like that. I had a guest from Texas so I made tortillas with egg mixture in them and homemade black bean burger on the side (they were slightly spicy) and salsa on the side. She loved it.
One thing I do. is maker "planned" leftover muffins. I make them in mini-pans so one recipe accomplished what I need if a full-house and a half recipe if just one couple. I put 5 or 6 on a small plate on the table for breakfast - the others are reserved for a "care package" for the road. It is rare the package is turned down when offered. It gets the muffins OUT OF THE HOUSE and the guests get something unexpected for free.
You will come up with a breakfast all your own very quickly.
 
Morticia said:
MtnKeeper said:
Morticia said:
MtnKeeper said:
My breakfasts have evolved in the past 10 years and it's partly because I got bored with some dishes and partly because I saw what was hard to serve/hold and what had the most coming back or guests asking for something else when it was served to them.
For example, I used to do a baked blueberry french toast dish but it was very heavy for guests to eat and there was more waste as about half the portion came back. Same thing for the cinnamon raisin french toast bake. I never do those anymore, stopped about 6 years ago as it was driving me crazy when they'd look less than perfect and dry out as they waited for an hour to be served. Now I do more pancake and french toast breakfasts, as well as stuffed crepes with a homemade blueberry sauce. I used to use french toast bread but found it boring so now I use challah for all french toast dishes. I cook all pancakes and french toast as guests sit while the crepes are great for a full house because once made I can keep them all warm in the warming drawer.
I also used to do a take on eggs benedict but it was made with english muffins, fresh spinach leaves and egg salad which was then covered in fontina cheese and toasted. YUM, but as we got busier cooking and peeling almost 60 eggs then turning it into egg salad was a ton of work so I stopped that one too. I don't miss decorating 36 english muffins with perfect spinach leaves before placing on the egg mixture. I love eggs benedict and recently had just one couple during the week. I asked what their favorite dish was so I could make it for them. They wanted eggs benedict so I made it for them with my homemade hollandaise and treated my husband and I to it. But this is one dish that several people wouldn't eat because of the runny yolk and were sending it back so I don't do it unless requested (and I don't typically take requests).
Baked egg dishes in ramekins with various ingredients are easy, as well as frittatas. Both are gluten free so it covers those guests as well. If I don't have any GF guests, I will do a caramelized onion and smoked provolone quiche that is amazing but again I don't plan on it because sometimes the GF guests don't inform me until they get here. But I'm going to try a baked egg ramekin dish this week with all the same ingredients so I'll have a GF version.
I also get some great ideas from Pinterest. I then tweak those recipes to fit my needs and tastes. And I never make anything spicy for breakfast..
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How do you do egg dishes in ramekins for a full house? I'd love to try some new oven egg dishes but you can't really hot hold then for 2 hours.
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We serve from 8:30 to 9:30 so I have the ramekins set to come out just after 8:30 while guests are enjoying the first course. I have a warming drawer but they are never held more than 55 minutes or so - not sure what they'd be like after 2 hours. Make one next time you have something in the oven and let it sit the two hours and see if you'd be happy serving it.
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MtnKeeper said:
We serve from 8:30 to 9:30 so I have the ramekins set to come out just after 8:30 while guests are enjoying the first course. I have a warming drawer but they are never held more than 55 minutes or so - not sure what they'd be like after 2 hours. Make one next time you have something in the oven and let it sit the two hours and see if you'd be happy serving it.
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That's the unfortunate part about quiche. It does sit for 2 hours waiting for the stragglers. It's generally done just before 8 and some may not eat it until 9:45. Partly why we stopped making most oven dishes.
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Morticia said:
Partly why we stopped making most oven dishes.
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For that kind of stuff, I would prefer something in individual crocks, that were ready to pop in or perhaps partly cooked (if dish is appropriate). I never plan to have anything sit once it is cooked. At Chinese buffets (that offer it), I always load up a plate with the veggies/meats/sauces I want and they will cook it on some kind of "drum" in front of me. Stuff sitting out is usually cold and often mushy/unappetizing.
 

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