Inns Magazine Issue 2 Vol 22 Gourmet 2018 - Page 16

Prep time: 25-35 minutes

1. Bake 2 large russet potatoes for 1 1/2 hours the night before. In the morning carefully removed separated skins leaving tough to remove skins intact, and cut into medium size pieces. Cut 1/2 red onion into small & med size pieces. Set aside.

2. Pan fry 2 pieces of Canadian Maple bacon and 2 pieces of Canadian back bacon in a large pan. Once cooked place in the oven covered at lowest heat to keep warm.

Note: Some guests may want 2 poached eggs so add 2 pieces of Canadian back bacon.

3. While meats are cooking rinse berries well and cut strawberries into slices. Place on paper towel pat dry. Add vanilla yogurt to separate bowl and add berry garnish. Place berries in individual size bowl and sprinkle 1/4 teaspoon of raw coarse sugar. Note: When local berries are in season you can skip the raw sugar.

4. In the same large frying pan add a pat of butter and cook red onions and potatoes for approximately 10 mins, gently stir occasionally. Sprinkle Herbs de Provence, sea salt, and fresh ground pepper then squeeze 1/4 of lemon overtop when finished cooking.

At the same time, potatoes and onions are cooking, add 2 1/2" of water to a saucepan for the poached eggs. Add a dash or 2 of vinegar and salt to the water. Bring to a boil then shut off heat, gently drop farm fresh eggs into the water near surface and cover for 4 minutes. Toast cheese bread and butter.

5. Assemble the breakfast on a plate. Place rustic potatoes to one side of the plate and add a strip or 2 of bacon on top. Using a large perforated spoon place poached eggs on top of cheese toast and 2 slices of Canadian back bacon. For additional touch and flavor, I like to sprinkle Old Bay seasoning or paprika over eggs and potatoes.

Garnish with Italian parsley or cilantro.

Juice du Jour

1 cup of cranberry juice and add juice from 2 large fresh squeezed oranges.

Suite Miss Scarlett's Signature Country Breakfast

Fresh fruit salad with vanilla yogurt

Poached eggs on Canadian back bacon and cheese bread toast

Rustic potatoes & red onion with Herbs de Provence

Cranberry & fresh squeezed orange juice

Fresh ground coffee with cream or tea