Breakfast at the Queen

A stay at The Queen includes a culinary symphony for the senses in the form of our delectable breakfast! Enjoy delicious homemade waffles, garnished with fresh berries harvested from our gardens. Or perhaps an egg soufflé filled with freshly picked herbs and served with Curt’s famous bread! Honey collected from our beehives is available for tea and toast.

Breakfast is served in the dining room at 9:00 am. Breakfast may be served on our patio with a view of our gorgeous native gardens during warmer weather months. Guests who are not able to indulge in breakfast may also opt for a “grab-and-go” option. We will provide an assortment of fruit and breakfast items for our guests to choose from. If you would like this option, or will be skipping breakfast, please be sure to notify us the previous night.

Special Diets:

Menus are planned with consideration for allergies, health issues, and also for diabetics, vegetarians, vegans, and those who are hesitant to splurge for breakfast. We can provide dairy-free and gluten-free options, but we are not a gluten-free kitchen.

Please let us know of any allergy or dietary restrictions when you book, so we may plan accordingly.

*Please note that breakfast is not available for those staying in Virginia’s House.

Favorite Recipes:

Crème Brule French Toast

Serves 6 (to make for two, simply divide ingredients by three but do not reduce the caramel sauce unless you also reduce the size of your pan.)

Caramel Sauce:

Melt 1 stick butter
Stir in 1 cup packed brown sugar and 2 Tbsp. corn syrup.
Spread on bottom of a cookie sheet. Cookie sheet should have sides, such as a jelly roll pan. Save clean up time by lining the pan with aluminum foil.

Crème:

Mix 9 eggs, 2 1/2 cups of half and half, 1 tsp vanilla, 1 tsp triple sec (can substitute orange or almond extract) and ¼ tsp of salt.

Bread
When served at The Queen, we start with a homemade French bread baked in a round loaf pan. When using a smaller loaf of bread, you may need to use two slices to form your heart. Soak the bread in the egg and milk mixture until saturated. Lay soaked bread hearts on top of the caramel sauce. Cut a small V on one side to form the top of the heart and pinch the opposite two sides together to form the bottom point on the heart.

Bake and Serve
Bake 30 minutes at 350°F.
Serve caramel side up and top with a fresh flower, fresh fruit, or shaved chocolate for a garnish.

To save more time for romance, this recipe can be prepared the night before and refrigerated until time to bake.

The Queen, A Victorian Bed and Breakfast

Breakfast at the Queen