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 Governor’s Waffles
Serves 4
Mix all dry ingredients.
1 3/4 cup flour
2 1/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Beat the eggs and mix with oil, milk, and club soda.
2 eggs
1 tbsp. oil
1 cup milk
3/4 cup club soda.
Lightly stir wet and dry ingredients together leaving a few lumps. Adjust the amount of batter and booking time to suit your waffle iron. Do not cook too long OR over stir your mix to ensure your waffles are light and fluffy!
Note: Top with FRESH berries and whipped cream, or sauteed apples & maple syrup!
The Queen’s Easy Eggs Benedict for a Crowd
English muffins
Eggs
Canadian bacon or Ham
1. Cover a cookie sheet with foil and spray with cooking spray.
2. Cut the center from an English muffin. To do so, cut a circle halfway through and lift. We suggest Thomas English muffins for ease. I like to use whole grain muffins and sometimes give guests one of each.
3. Place the English muffin on the cookie sheet and spray the tops lightly with cooking spray to keep the muffins from drying out during baking.
4.Break an egg into each prepared muffin. Don’t worry if there is spill over- this is why you sprayed the cookie sheet!
5.Bake at 350 degrees for 20 minutes. Baking time may vary depending on personal preference and temperature of the eggs when they went into the oven. I like my eggs runny but always lean toward the firmer side for guests. If they are too firm, the sauce tends to bail you out.
6. Remove eggs from oven and place on heated plates.
7. Top the eggs with Canadian bacon, a ham slice, or veggie of choice. Pour a generous amount of The Queen’s Not-so-secret Secret Sauce on top and garnish.
Note: For guests on a low carb diet or someone who simply loves mushrooms- substitute a portabella mushroom for the muffin!
The Queen’s Not-so-secret Secret Sauce
The secret to the sauce is the blender. I use very hot clarified butter and add it slowly to the yolks while they are blending. The butter MUST be very hot to cook the yolks! The thickness of the sauce can be affected by the size and temperature of the yolks. We use large eggs at room temperature. The flavor can be varied greatly by the amount of lemon juice used and the amount and type of mustard used. We like to add a touch of Sriracha to our sauce!
Ingredients to serve four:
Place 4 egg yolks in a blender.
Place 1 stick of butter, a dash of spicy or Dijon mustard, Sriracha or tabasco, and 2 to 3 Tbsp. of lemon juice to a microwaveable container. I like to use a measuring cup for easy pouring.
Heat the butter mixture to bubbling and pour into the blender while blending.
If too thick, add a tsp. of hot water.
If too thin, put a small amount back into microwave for 10 seconds and blend into sauce.
If using unsalted butter, add a salt to taste.
