Mornings bring the aroma of a real country breakfast. Here are just a sample of some of our breakfast recipes

Eggs Florentine

This dish is quite versatile as it can be served for breakfast, lunch or even “pick-up” item, if cut smaller.  The taste is oh-so-good especially served with baked tomatoes with herbs and biscuit.

1 10 oz package of frozen spinach or a bunch of fresh spinach, cooked and thoroughly drained & pressed dry in strainer
8 beaten eggs
½ cup of melted butter
1 cup of grated Swiss cheese
1 cup of crumbled feta cheese
dash of Tabasco
¼ t of nutmeg

Simply mix eggs, butter, cheeses, Tabasco and nutmeg in large bowl.  Add the spinach and mix thoroughly.  Pour into buttered 9”X12” baking pan and bake at 350 F for 25 – 30 minutes.  Cut into squares and serve.  8 servings

Dutch Apple Pancake Puffs

Preheat over to 400◦ grease 6 ½ " round pans or ceramic dishes

1T unsalted butter
1 large apple, peeled and sliced
¼ cup sugar
1 t ground cinnamon

Melt the butter in small pan; add apple, sugar and cinnamon.  Sauté until apple is soft  (5 minutes)  Set aside.

3 eggs
¾ cup all purpose flour
¾ cup milk
1 T sour cream
1/8 t salt

Whisk eggs until frothy.  Mix in milk and sour cream.  Add flour mixed with salt all at once and whisk just until smooth.  Don’t be concerned if the batter is lumpy.  Don’t over whisk.  Pour equally into prepared pans.  Top with apple slices and pour syrup from pans over apples.  Bake 15 to 20 minutes.  The pancake will be puffy.  Slide out of pan onto plate, sprinkle with powdered sugar.

A slice of Buckley Hall Inn’s ham loaf or regular sausage is a perfect companion to this pancake.