Stratas are a favorite savory breakfast entrée among some of our guests, and a wonderful way to use any leftover bread from our local artisan bakery. Different breads can be combined ~ for the Inn to Inn Herb Tour, we used a combination of cheddar and cheddar wheat breads to enhance the cheddar flavor of the strata and presented it on a pool of Red Pepper Tomato Coulis. Continue reading
Featured for the 2012 Inn to Inn Herb Tour, the sun-dried tomato crepes can be prepared several days before serving, then filled with freshly scrambled eggs with varigated cherry tomatoes, mozzarella, and fresh basil. Continue reading
Created for the 2010 Inn to Inn Herb Tour, this savory breakfast dish is a summertime hit at the inn with fresh peppers and oregano from our garden. It’s great for a brunch crowd, too! Continue reading
On some occasions, potatoes may accompany the savory breakfast entrée we serve at the Inn. These potatoes were created for the 2014 Inn to Inn Herb Tour. The same recipe can be varied by adding a different herb such as … Continue reading
